Classic Greek Chicken Salad Recipes

GREEK CHICKEN SALAD

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.

GREEK CHICKEN SALAD

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.

GREEK SALAD CHICKEN

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.

CLASSIC GREEK CHICKEN SALAD

Steps:

• Combine first 6 ingredients in large salad bowl.
• Add dressing; toss to coat.
• Sprinkle with cheese.

CLASSIC GREEK SALAD

Steps:

• Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
• Meanwhile, whisk the vinegar, lemon zest and juice, honey, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Add the tomatoes and olives and toss. Peel the cucumbers, leaving alternating strips of green peel. Trim the ends, halve lengthwise and slice crosswise, about 1/2 inch thick; add to the bowl with the tomatoes. Drain the red onion, add to the bowl and toss. Drain the feta and slice horizontally into 4 even rectangles. Divide the salad among plates. Top with the feta and oregano; drizzle with olive oil and season with pepper. Photograph by Johnny Miller

GREEK CHICKEN SALAD

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.

CLASSIC CHICKEN SALAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
• Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
• Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
• Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
• Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
• Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
• Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

GREEK CHICKEN SALAD

Steps:

• In small bowl or tightly covered container, mix or shake dressing ingredients.
• In large bowl, mix lettuce, chicken, tomatoes, cucumber, olives and onion. Drizzle dressing over salad; toss to coat. Arrange salad on serving platter. Sprinkle with cheese.

CLASSIC GREEK SALAD

Steps:

• Mix the dressing. Mix the salad ingredients and toss with dressing to coat. Serve with toasted pita bread.
• Optionally, include a cucumber either sliced (I peel leaving stripes of green and then slice, looks pretty). Can substitute pimento stuffed salad olives. For best results use sheep's milk feta.