Chic Greek Salad Recipes

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

Ingredients

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

GREEK SALAD WITH CHICKPEAS

Greek Salad with Chickpeas image

This classic Greek salad with chickpeas can also be made into a Greek Salad Sandwich.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 10

Ingredients

1/2 small red onion, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 medium cucumber, peeled and cut into 1/2-inch pieces
1 cup grape tomatoes, halved
1/2 cup crumbled feta (2 ounces)
1 can (15.5 ounces) chickpeas, rinsed and drained
1/2 cup pitted Kalamata olives, roughly chopped
1/2 cup lightly packed fresh parsley leaves

Steps:

In a large bowl, combine onion, lemon juice, and oil and season with salt and pepper. Toss well to combine and let sit 5 minutes. Add cucumber, tomatoes, feta, chickpeas, olives, and parsley; season with salt and pepper and toss to combine. Divide among 4 bowls and serve immediately.

Nutrition Facts : Calories 306 g, Fat 16 g, Fiber 6 g, Protein 9 g

GREEK-STYLE CHICKPEA SALAD

Greek-Style Chickpea Salad image

This is a light, healthy, and refreshing salad! I found this gem in the Cook's Illustrated "The Best Light Recipe" book and I have made it many times since. Basically you are just chopping things up and throwing them together in a bowl so even the kids can help with this one. Very tasty, and excellent served over a bed of greens and herb garlic pita chips. I've tweaked it ever so slightly. This salad can be refrigerated in an airtight container for up to 3 days. Season with additional lemon juice, salt, pepper, and oil as needed before serving. Very easy clean up, and your salad is ready in less than 20 minutes.

Provided by MelvinsWifey

Categories Onions

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 (15 1/2 ounce) cans chickpeas, drained and rinsed
1/2 small red onion, minced
3/4 cup cucumber, peeled, and chopped (about 1/2 large cucumber)
1/4 cup fresh mint leaves, minced
2 ounces feta cheese, crumbled (about 1/2 cup)
1 tablespoon fresh parsley, minced
3 tablespoons lemon juice
2 tablespoons kalamata olives, pitted and minced
1 tablespoon Dijon mustard (use any variation)
1 tablespoon olive oil
1 garlic clove, minced
salt and pepper (to taste)

Steps:

In a large bowl, toss together chickpeas, onion, cucumber, mint, feta and parsley.
In a small bowl, whisk together lemon juice, olives, mustard, oil, and garlic.
Pour dressing into the large bowl with chickpeas and vegetables until combined.
Season with salt and pepper to taste.

Nutrition Facts : Calories 233.6, Fat 6.5, SaturatedFat 2, Cholesterol 8.9, Sodium 603.5, Carbohydrate 36, Fiber 6.9, Sugar 1.1, Protein 9.1

" CHIC" GREEK SALAD

Make and share this " Chic" Greek Salad recipe from Food.com.

Provided by rickoholic83

Categories Tuna

Time 12m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 seedless cucumber, chopped
2 red ripe tomatoes, chopped
1 medium red onion, chopped
1 red bell pepper, seeded and chopped
1 (15 ounce) can water-packed artichoke hearts, drained
1/2 cup Italian parsley, coarsely chopped
kosher salt & freshly ground black pepper
1/2 lemon, juice of
1 small shallot, minced
3 tablespoons red wine vinegar
1 teaspoon oregano
1/3 cup extra virgin olive oil
2 (6 ounce) cans tuna in vegetable oil, drained
12 pepperoncini peppers
1 cup kalamata olive, pitted

Steps:

Arrange the cucumbers, tomatoes, onion, red pepper, artichoke hearts and parsley on a platter.
Squeeze the lemon juice over the platter.
Season with salt and pepper.
Place shallots, vinegar and oregano in a bowl and let stand for 5 minutes.
Whisk in olive oil in a slow stream.
Pour dressing over salad.
Garnish salad with chunks of tuna, pepperoncini peppers and olives.

Nutrition Facts : Calories 338.9, Fat 19.5, SaturatedFat 2.9, Cholesterol 10.2, Sodium 2182.8, Carbohydrate 23.4, Fiber 7.9, Sugar 8.8, Protein 21.6

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