Yiayias Easy Greek Chicken Salad Recipes

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GREEK CHICKEN SALAD



Greek chicken salad image

Juicy grilled Greek chicken salad with avocado and Kalamata olives is a delicious, healthy and easy lunch or dinner recipe.

Provided by Alida Ryder

Categories     Dinner     Lunch

Time 35m

Number Of Ingredients 14

½ cup olive oil
½ cup freshly squeezed lemon juice
1-2 garlic cloves (crushed (amount depends on how strong the cloves are you are using))
2 tsp dried oregano
2 tbsp red wine vinegar ((optional))
2 tsp salt
1 tsp pepper
4 chicken breasts (halved to create two thin cutlets)
lettuce
2 cups cherry tomatoes (halved)
1 large cucumber (sliced)
1-2 avocados (sliced)
1 cup Kalamata olives
1 cup cubed Feta cheese

Steps:

  • Whisk together all the marinade ingredients.
  • Place the chicken in a bowl and pour over half of the marinade. Reserve the rest for dressing.
  • Allow the chicken to marinade for at least 10 minutes but up to 24 hours, covered in the fridge.
  • Cook the chicken in a large, hot pan or skillet until cooked through and golden brown on both sides. Remove from the pan and allow to rest for 5 minutes before slicing.
  • Place the lettuce onto a large platter and add the tomatoes, cucumber, avocado, olives and feta cheese. Add the sliced chicken then pour over the dressing before serving.

Nutrition Facts : Calories 414 kcal, Carbohydrate 14 g, Protein 31 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 97 mg, Sodium 2147 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

EASY GREEK CHICKEN SALAD



Easy Greek Chicken Salad image

Greek-style salad made with loads fresh vegetables, chicken, and tossed in with an easy to make homemade greek salad dressing.

Provided by Rena

Categories     Main Course     Salad

Time 30m

Number Of Ingredients 14

6 cups Romaine Lettuce (chopped)
1 pound Chicken breast (boneless skinless )
2 cups Cherry Tomatoes
1 cup Persian or seedless cucumber (chopped )
1/2 medium Red onion (chopped or sliced)
1/2 cup Kalamata Olives
1/2 cup Feta cheese (broken into chunks)
a few spears of fresh oregano leaves picked (optional)
1/4 cup Extra virgin olive oil
3 tbsp Red wine vinegar
1 Garlic clove (minced)
2 tsp dried oregano
1/2 teaspoon Kosher salt
1/4 tsp Freshly ground black pepper

Steps:

  • Place the chicken breast in a ziplock bag.
  • Add all the dressing/marinade ingredients to a small jar. Place the lid on and shake well until emulsified. Pour 1/3 of this mixture over the chicken and mix to combine. Keep refrigerated to marinate for at least 1 hour.
  • Keep remaining 2/3 of the mixture in the jar, refrigerated, to use as a dressing.
  • Heat a large non-stick pan or grill pan over medium heat. Add chicken and cook for 8-10 minutes per side, or until the internal temperature reaches 165°F.
  • Transfer the chicken on a place and allow it to sit covered for about 10-12 minutes, then slice it.
  • Add the lettuce to a large serving bowl.
  • Top with tomatoes, cucumbers, onion, olives, and sliced chicken. Sprinkle with crumbled feta cheese.
  • Drizzle the dressing over the salad and toss to combine. Serve immediately and enjoy!

Nutrition Facts : Calories 362 kcal, Carbohydrate 10 g, Protein 29 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 89 mg, Sodium 620 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

YIAYIA'S EASY GREEK CHICKEN SALAD



Yiayia's Easy Greek Chicken Salad image

Give your next chicken salad a Greek makeover with black olives, tomatoes, cucumbers and feta cheese.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 8

1 lb. boneless skinless chicken breasts, cut into strips
3/4 cup KRAFT Greek Vinaigrette Dressing, divided
1 pkg. (10 oz.) torn salad greens
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
3 plum tomatoes, sliced
1 cup pitted black olives
3/4 cup seeded cucumber slices, quartered
1/2 cup slivered red onions

Steps:

  • Cook and stir chicken in 3 Tbsp. dressing in large skillet on medium heat 8 to 10 min. or until done.
  • Toss salad greens with remaining ingredients in large bowl. Add remaining dressing; mix lightly.
  • Place salad on platter; top with chicken.

Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g

GREEK SALAD CHICKEN



Greek Salad Chicken image

The same bold flavors of a classic Greek salad dress up roasted chicken thighs in this couldn't-be-easier dinner. Simply toss the ingredients together, then bake until the chicken is golden and crisp and the veggies are tender. Top it with tangy feta crumbles. Serve over quinoa or with a quick side salad of romaine and sliced cucumber.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

8 small bone-in, skin-on chicken thighs (about 2 1/2 pounds)
1 pint grape tomatoes, halved
1 cup pitted kalamata olives
1 small red onion, thinly sliced
1/2 cup undrained capers in brine
1/2 cup red wine vinegar
1/2 cup olive oil
1/4 cup dried oregano
Kosher salt and freshly ground black pepper
2 ounces feta cheese, crumbled (about 1/3 cup)

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F.
  • Combine the chicken thighs, tomatoes, olives, onion, capers in brine, vinegar, oil, oregano, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Toss until everything is evenly mixed and the chicken is well coated.
  • Transfer the mixture to a 9-by-13-inch baking dish. Nestle the chicken pieces into the vegetables, arranging them in a single layer, skin-side up, so the skin is well exposed (this will allow it to get crisp).
  • Bake uncovered for 50 minutes, then increase the oven temperature to 450 degrees F. Bake until the skin is crispy and golden, the chicken is cooked through (an instant-read thermometer should read 165 degrees F when inserted into the thickest part, not touching bone) and the pan liquid has reduced by about half, 10 minutes more.
  • Scatter the feta on top and allow to rest for 5 to 10 minutes before serving. Serve with the pan juices.

GREEK CHICKEN SALAD



Greek Chicken Salad image

A Mediterranean classic. Serve, smile and say 'It's all Greek to me!.'

Provided by Lois

Categories     Salad

Time 1h15m

Yield 4

Number Of Ingredients 6

2 cups cubed, cooked chicken meat
½ cup sliced carrots
½ cup sliced cucumber
¼ cup sliced black olives
¼ cup crumbled feta cheese
¼ cup Italian-style salad dressing

Steps:

  • In a large bowl combine the chicken, carrots, cucumber, olives and cheese. Gently mix together. Add the salad dressing and mix well.
  • Cover and refrigerate. Let flavors marinate for at least 1 hour. Serve on a bed of lettuce if desired.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 4.3 g, Cholesterol 60.8 mg, Fat 10 g, Fiber 0.8 g, Protein 20.7 g, SaturatedFat 3 g, Sodium 471.6 mg, Sugar 2.3 g

GREEK CHICKEN SALAD



Greek Chicken Salad image

My family loves this dish. Use light mayonnaise and this is a healthy salad. Even if you or your family are not garlic lovers, I'd advise that you use the full measurement of garlic and the tablespoon of oregano for the proper flavoring. I receive nothing but raves when I serve this salad.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 7 servings.

Number Of Ingredients 9

3 cups cubed cooked chicken
2 medium cucumbers, peeled, seeded and chopped
1 cup crumbled feta cheese
2/3 cup sliced ripe olives
1/4 cup mined fresh parsley
1 cup mayonnaise
3 garlic cloves, minced
1/2 cup plain yogurt
1 tablespoon dried oregano

Steps:

  • Combine the first five ingredients. Set aside. In a small bowl, combine remaining ingredients. Toss with chicken mixture. Cover and chill for several hours.

Nutrition Facts : Calories 288 calories, Fat 17g fat (0 saturated fat), Cholesterol 80mg cholesterol, Sodium 566mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

SIMPLE GREEK CHICKEN SALAD



Simple Greek Chicken Salad image

This is a very quick, refreshing salad with lots of flavor. I'm not sure how authentic Greek it is, but it sure tastes good!

Provided by erinBOberrin

Categories     One Dish Meal

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

2 boneless skinless chicken breasts (italian-marinated works well)
8 cups chopped lettuce (, romaine or leaf lettuce)
2 medium tomatoes (sliced, then quartered)
1 cucumber, chopped
1/2 cup crumbled feta cheese
1 small red onion, sliced into rings
2 teaspoons chopped kalamata olives (, or black olives)

Steps:

  • Grill or broil marinated chicken.
  • Slice.
  • Combine all ingredients in large salad bowl.
  • Toss with dressing.
  • ---Fordressing---.
  • Try a combo of olive oil, red wine vinegar, salt, pepper and oregano.
  • Or check out Greek Salad Dressings on Recipezaar.

Nutrition Facts : Calories 174.1, Fat 6.8, SaturatedFat 3.3, Cholesterol 50.9, Sodium 418.1, Carbohydrate 10.7, Fiber 2.8, Sugar 5, Protein 18.6

GREEK CHICKEN GYRO SALAD RECIPE BY TASTY



Greek Chicken Gyro Salad Recipe by Tasty image

Here's what you need: plain nonfat greek yogurt, cucumber, lemon juice, olive oil, garlic, salt, small whole wheat pita, lemon, olive oil, fresh oregano, lemon, garlic, salt, ground black pepper, boneless, skinless chicken breast, baby spinach, cherry tomato, red onion, cucumber

Provided by Greg Perez

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 19

⅔ cup plain nonfat greek yogurt
2 tablespoons cucumber, grated, excess water squeezed out
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon salt
1 small whole wheat pita, cut into wedges
1 lemon, juiced
1 tablespoon olive oil, + 1 teaspoon, divided
1 tablespoon fresh oregano, chopped
1 lemon, zested
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
1 boneless, skinless chicken breast, cubed
2 cups baby spinach
½ cup cherry tomato, halved
½ red onion, thinly sliced
½ cucumber, thinly sliced

Steps:

  • Preheat oven to 375˚F (190˚C).
  • In a bowl, add the Greek yogurt, cucumber, lemon juice, olive oil, garlic, and salt, and stir to combine.
  • Place pita wedges on a baking sheet and bake until crisp, about 8 minutes.
  • In a bowl, add the lemon juice, 1 tablespoon olive oil, oregano, lemon zest, garlic, salt, black pepper, and chicken, and toss to coat.
  • Heat remaining olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 5 minutes.
  • Add the spinach, cherry tomatoes, red onion, cucumber, chicken, and pita chips together in a large bowl and drizzle with tzatziki dressing.
  • Enjoy!

Nutrition Facts : Calories 1073 calories, Carbohydrate 114 grams, Fat 35 grams, Fiber 18 grams, Protein 87 grams, Sugar 49 grams

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