Roast Chicken Salad With Feta And Greens Recipes

FETA CHICKEN SALAD

Steps:

• In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the lemon juice, oil, Greek seasoning, salt and pepper. Pour over chicken mixture; toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with cheese.

ROAST CHICKEN SALAD WITH FETA AND GREENS

Steps:

• In a small bowl, whisk together lemon juice and olive oil until combined. Season with salt and pepper; set the vinaigrette aside.
• Arrange the salad greens, chicken, and vegetables on a dinner plate. Sprinkle with scallions and feta cheese, and drizzle with reserved vinaigrette. Serve.

FETA & HERB GREEK SALAD WITH CHICKEN

Steps:

• Preheat the broiler.
• Toss the chicken in a large bowl with 1/4 cup of the Greek Feta Herb Vinaigrette and sprinkle with salt and pepper. Set aside while you assemble the salad.
• Lay the romaine on a large deep platter (or 4 wide, shallow bowls). Top with the tomatoes, bell pepper, cucumbers and olives.
• Arrange the chicken on a baking sheet and broil, turning once, until browned and cooked through, about 8 minutes per side. Let the chicken cool for a few minutes and then slice.
• Serve the warm chicken on the salad. Sprinkle with the pita chips and feta. Drizzle with the remaining vinaigrette.

FETA CHICKEN SALAD

Steps:

• In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.

STRAWBERRY-FETA CHICKEN SALAD WITH ROASTED STRAWBERRY-BALSAMIC DRESSING

Steps:

• Toss romaine, spinach, and kale together in a medium mixing bowl. Distribute sliced strawberries evenly on top of the greens. Arrange chicken over salad. Garnish with almond slices and feta cheese.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Arrange quartered strawberries on the prepared baking sheet. Sprinkle with sugar.
• Roast in the preheated oven until softened and golden, about 20 minutes. Let cool 10 minutes.
• Combine roasted strawberries with their juice, balsamic vinegar, olive oil, honey, mustard, garlic, salt, and pepper in a food processor; process dressing until smooth. Drizzle dressing over salad and serve.

ROAST CHICKEN SALAD

Steps:

• In a large mixing bowl, combine spinach leaves, chicken, scallions and about 3/4 cup of cilantro.
• Halve the avocados, and discard pits. Scoop out curls with a spoon, or peel avocados, and cut fruit into chunks or slices. Add to the salad.
• In a small bowl, stir together salt, lime zest and lime juice. Whisk in oil and pepper to taste. Pour over salad, tossing gently by hand to mix.
• Arrange salad on a large plate or in a salad bowl, and sprinkle with remaining chopped cilantro. Serve immediately.

CHICKEN SALAD WITH FETA

Steps:

• In a large glass bowl combine the chicken, celery, red bell pepper and onions.
• In another bowl combine mayonnaise, sour cream, garlic powder and dried dill; mix well to combine, then mix in crumbled feta cheese.
• Add the dressing to the chicken mixture and toss to combine.
• Season with seasoned salt and black pepper to taste.
• Cover and chill for a minimum of 2 hours (longer is even better).