Aegean Chicken Salad Recipes

LEMON HERB MEDITERRANEAN CHICKEN SALAD

Lemon Herb Mediterranean Chicken Salad image

Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade!

Provided by Karina

Categories Salad

Time 25m

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
juice of 1 lemon ((1/4 cup fresh squeezed lemon juice))
2 tablespoons water
2 tablespoons red wine vinegar
2 tablespoons fresh chopped parsley
2 teaspoons dried basil
2 teaspoons garlic (, minced)
1 teaspoon dried oregano
1 teaspoon salt
cracked pepper (, to taste)
1 pound (500 g) skinless, boneless chicken thigh fillets (or chicken breasts)
4 cups Romaine ((or Cos) lettuce leaves, washed and dried)
1 large cucumber (diced)
2 Roma tomatoes (diced)
1 red onion (sliced)
1 avocado (sliced)
1/3 cup pitted Kalamata olives ((or black olives), sliced (optional))
Lemon wedges (to serve)

Steps:

Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

Nutrition Facts : Calories 336 kcal, Carbohydrate 13 g, Protein 24 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 271 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

AEGEAN CHICKEN

Aegean Chicken image

A combination of chicken, mushrooms, artichokes, olives and tomatoes. Perfect served over pasta or rice.

Provided by KelBel

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 boneless skinless chicken breasts
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) jar marinated artichoke hearts
2 -4 tablespoons olive oil
2 tablespoons butter
8 ounces mushrooms, cut into quarters
1 (16 ounce) can diced tomatoes
2 garlic cloves
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon pepper
3 tablespoons dry sherry
1 cup black olives

Steps:

Cut each chicken breast into 2 to 3 pieces. Pound the chicken about 1/4 inch thick between sheets of waxed paper with a meat mallet. Coat the chicken with a mixture of the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Drain the artichokes, reserving the marinade. Heat the reserved marinade and olive oil in a saute pan over medium heat. Brown the chicken lightly in the olive oil mixture in the pan. Spoon the chicken into a 9x13-inch baking dish, reserving the pan drippings. Add the butter to the reserved drippings. Heat until the butter melts. Stir in the mushrooms.
Saute for 3 minutes. Remove the mushrooms to a bowl. Add the undrained tomatoes, garlic, 1 teaspoon salt, oregano, basil and 1/4 teaspoon pepper to the saute pan. Simmer for 10 minutes, stirring occasionally. Pour the tomato mixture over the chicken. Drizzle with the sherry.
Bake at 350 degrees for 15 minutes.
Add the artichokes and olives to the mushrooms and mix gently. Add the artichoke mixture to the chicken mixture and mix well. Bake for 10 minutes longer or until bubbly.
Spoon over hot cooked pasta or rice.
May be prepared in advance and stored, covered, in the refrigerator. Bring to room temperature and bake as directed.

Nutrition Facts : Calories 420.5, Fat 18.1, SaturatedFat 5.5, Cholesterol 83.7, Sodium 1575.7, Carbohydrate 24.1, Fiber 5.9, Sugar 6.1, Protein 32.7

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