Chicken Chopped Mediterranean Salad With Feta Vinaigrette Recipes

HEALTHY CHICKEN SALAD, MEDITERRANEAN STYLE

Healthy Chicken Salad, Mediterranean Style image

This no-mayo healthy chicken salad recipe is chunky and loaded with Mediterranean favorites like shallots, artichoke hearts, sun-dried tomatoes, fresh herbs, and a handful of walnuts. It's tossed in a light and bright dressing A light and zippy dressing brings it all together!

Provided by Suzy Karadsheh

Time 10m

Number Of Ingredients 15

Ingredients

1/3 cup extra virgin olive oil
Zest of 1 lemon
Juice of 1 to 2 lemons
1 to 2 garlic cloves (minced)
3 tsp Dijon mustard
1 tsp sumac
½ tsp paprika
12 ounces cooked chicken, (shredded (Rotisserie chicken will work here) )
1 to 2 shallots (chopped)
2 celery stalks (chopped)
1 15- ounce can marinated artichoke hearts, (drained and chopped)
1 to 2 ounces sundried tomatoes (chopped)
Handful fresh Italian parsley (about 1 cup packed, chopped)
1/3 cup shelled walnuts (chopped)
Salt and pepper

Steps:

In a small bowl, add the dressing ingredients and whisk to combine.
In a large mixing bowl, combine the chicken, shallots, celery, artichoke hearts, sundried tomatoes, parsley, and walnuts. Season with a good pinch of kosher salt and black pepper.
Pour dressing over the chicken salad, toss to combine.
For best flavor, cover and refrigerate for 30 minutes to 1 hour before serving.

Nutrition Facts : Calories 249 kcal, Sodium 387.1 mg, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 7.6 g, Fiber 2.5 g, Protein 14.6 g, Cholesterol 36.3 mg, ServingSize 1 serving

MEDITERRANEAN CHICKEN SALAD

Mediterranean Chicken Salad image

"This is a variation on two different salads I like. My family especially likes this when it's warm outside," says Amy Lewis of Carmichael, California.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

3 cups cubed cooked chicken breast
1-1/2 cups chopped tomatoes
1 cup water-packed artichoke hearts, rinsed, drained and quartered
1/2 cup crumbled feta cheese
1/2 cup pitted Greek olives
1/3 cup dried currants
1/4 cup finely chopped red onion
DRESSING:
1/4 cup olive oil
2 tablespoons tarragon vinegar
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1-1/2 teaspoons lemon juice
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Pour over chicken mixture and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 291 calories, Fat 16g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 544mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.

CHOPPED MEDITERRANEAN SALAD RECIPE BY TASTY

Chopped Mediterranean Salad Recipe by Tasty image

Here's what you need: cucumbers, tomatoes, red onion, feta cheese, olive oil, red wine vinegar, salt, black pepper, lemon juice, kalamata olive

Provided by Claire Nolan

Categories Sides

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cucumbers
4 tomatoes
1 red onion
½ cup feta cheese
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt, to taste
black pepper, to taste
1 tablespoon lemon juice
1 cup kalamata olive

Steps:

Peel the cucumbers. Cut into discs, and then quarter the discs. Place in a large salad bowl.
Cut tomatoes into quarters, lengthwise, and then rotate and cut into large chunks. Add to the salad bowl.
Cut the red onion in half, removing the skin, stem, and bottom. Thinly slice and add to the bowl.
Add the feta cheese, olive oil, red wine vinegar, salt, pepper, lemon juice, and olives to the salad bowl and toss gently.
Enjoy!

Nutrition Facts : Calories 288 calories, Carbohydrate 20 grams, Fat 20 grams, Fiber 4 grams, Protein 9 grams, Sugar 10 grams

FETA & HERB GREEK SALAD WITH CHICKEN

Feta & Herb Greek Salad with Chicken image

Chicken marinated in a tangy feta and herb vinaigrette is the star of this Greek salad chock full of veggies and topped with crispy pita chips.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 pound boneless, skinless chicken thighs
1 cup Food Network Kitchen™ Inspirations Greek Feta Herb Vinaigrette
Kosher salt and freshly ground black pepper
2 romaine hearts, chopped
1 cup grape tomatoes, halved
1 small yellow bell pepper, cut into strips
2 small Persian cucumbers, sliced
1/2 cup pitted kalamata olives, halved
1 cup coarsely crumbed pita chips
1 cup crumbled feta

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

Feta Chicken Salad image

I grew up eating chicken because my father was the manager at a poultry facility, but this is the one dish that never gets boring. -Cheryl Lundquist, Wake Forest, North Carolina

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 cups shredded cooked chicken breasts
1/2 cup cherry tomatoes, halved
1/2 cup finely chopped red onion
1/2 cup chopped seedless cucumber
1/2 cup chopped sweet yellow pepper
4 teaspoons lemon juice
4 teaspoons olive oil
1/2 teaspoon Greek seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup crumbled feta cheese

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.

Nutrition Facts : Calories 198 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

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