GREEK CHICKEN PASTA SALAD
Greek Chicken Pasta Salad is the perfectly refreshing and filling summer meal with its medley of vegetables and tangy lemon garlic dressing.
Provided by Beth - Budget Bytes
Time 1h
Number Of Ingredients 13
Steps:
- Use a zester, microplane, or small-holed cheese grater to remove the zest from the lemon. Set the zest aside. Squeeze the juice from the lemon into a separate bowl. You'll need at least 1/4 cup juice.
- Prepare the dressing and marinade by mincing two of the three cloves of garlic and combining them with 1/4 cup lemon juice, olive oil, oregano, salt, some freshly cracked pepper, and a pinch of the lemon zest. Whisk these ingredients until well combined.
- Place the chicken thighs in a small zip lock bag and add half of the dressing, saving the rest to add to the salad later. Mince one more clove of garlic and add it to the bag with the chicken and marinade. Squeeze the air out and massage the bag to make sure the thighs are well coated in the marinade. Refrigerate the thighs for at least 30 minutes.
- While the chicken is marinating, cook the pasta according to the package directions, drain in a colander, and let cool.
- Heat a skillet over a medium flame. Once hot, add the marinated chicken thighs and cook on each side until they are well browned and cooked through (about 5 minutes each side). There should be enough oil in the marinade to keep the meat from sticking. Remove the cooked chicken from the skillet and let it rest for about five minutes. Once slightly cooled, chop the chicken into smaller, bite-sized pieces.
- While the chicken is cooking, prepare the rest of the vegetables. Dice the cucumber and bell pepper. Slice the tomatoes in half (or dice if using Roma or regular tomatoes). Pull the parsley leaves from the stems and give them a rough chop.
- Finally, build the salad. Add the cooked and cooled pasta to a large bowl. Top the pasta with the cucumber, bell pepper, tomatoes, parsley, and chopped chicken. Crumble the feta over top and add a pinch or two of the lemon zest. Pour the remaining dressing over the salad and toss to coat. Serve immediately or refrigerate until ready to eat.
Nutrition Facts : ServingSize 1 Serving, Calories 710.18 kcal, Carbohydrate 50.93 g, Protein 17.38 g, Fat 49.13 g, Fiber 4.25 g, Sodium 561.98 mg
GREEK CHICKEN PASTA SALAD
This Greek Chicken Pasta Salad is so flavorful & delicious. Sweet, salty, and tangy, it's a tasty take on a classic Greek salad made with bowtie pasta.
Provided by Dina
Categories Salad
Time 17m
Number Of Ingredients 9
Steps:
- Slice the cherry tomatoes in half and chop the cucumber, bell pepper, and onion.
- Now cook your pasta al dente or according to the package. Once the pasta is cooked pour it into a colander and rinse with cold water to stop the pasta from cooking. 
- No place to cook pasta into a large bowl along with the chopped vegetables, cooked chicken, drained olives, and feta cheese
- Now pour the homemade Greek salad dressing (or store-bought) over the pasta salad ingredients and stir everything until well incorporated.
Nutrition Facts : Calories 399 kcal, Carbohydrate 47 g, Protein 27 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 73 mg, Sodium 554 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
GREEK FETA CHICKEN PASTA SALAD
Greek Feta Chicken Pasta Salad, an easy to make side dish that is perfect for backyard bbq's, tailgating, parties & so much more. It's the all-purpose dish!
Provided by Gina Kleinworth
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- Boil the pasta according to the package directions. Drain, rinse & place in a large bowl.
- Add the cooked/shredded chicken, olives, tomatoes, artichokes, and cheese to the bowl.
- Add the desired amount of dressing ( I start with about 3 ounces & then add to taste) and toss to coat.
- Serve immediately or store up to 2 days in the refrigerator.
GREEK CHICKEN PASTA
This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.
Provided by Althea
Categories World Cuisine Recipes European Greek
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
- Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.
Nutrition Facts : Calories 487.7 calories, Carbohydrate 70 g, Cholesterol 55 mg, Fat 11.4 g, Fiber 7.5 g, Protein 32.6 g, SaturatedFat 2.8 g, Sodium 444 mg, Sugar 4.9 g
GREEK PASTA SALAD
Great summer pasta salad.
Provided by Danielle Laroche
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
- Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 19.3 g, Cholesterol 14 mg, Fat 23.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.2 g, Sodium 258.1 mg, Sugar 2.8 g
GREEK PASTA SALAD WITH FETA AND OLIVES
Tomato, cucumber, feta, olives and pasta are tossed with an oregano vinaigrette for a filling Greek-style salad.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the cucumber, feta, parsley, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
GREEK CHICKEN AND ORZO PASTA SALAD
Provided by Katie Lee Biegel
Time 1h15m
Yield 8 servings
Number Of Ingredients 25
Steps:
- For the chicken: In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.
- Preheat a grill or grill pan to medium high.
- Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
- For the breadcrumbs: Preheat the oven to 400 degrees F.
- In a medium ovensafe skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Transfer to the oven and toast until golden brown, 3 to 4 minutes.
- For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.
- For the salad: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 8 minutes. Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.
- When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs.
GREEK PASTA SALAD WITH FETA AND CHICKEN
Provided by Robin Miller : Food Network
Categories main-dish
Time 18m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions.
- In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Add diced chicken, green pepper, and mint.
- Drain pasta and add to bowl with dressing and chicken. Toss to combine. Cover with plastic and refrigerate until ready to serve. Top with feta cheese just before serving.
GREEK CHICKEN WITH CUCUMBER-FETA SALAD
This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.
Provided by Ali Slagle
Categories dinner, easy, poultry, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
- Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
- Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
- In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
- To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.
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AMAZING GREEK PASTA SALAD WITH CHICKEN • FIVEHEARTHOME
From fivehearthome.com
5/5 (2)Total Time 4 hrs 45 minsCategory SaladCalories 450 per serving
- In a gallon-sized, freezer-thickness, zip-top plastic bag, combine yogurt, minced garlic, lemon juice, olive oil, oregano, salt, and pepper. Zip the top and squish the bag to distribute all of the ingredients.
- In a blender or small food processor, pulse the garlic until minced. Add the red wine vinegar, lemon juice, Dijon, oregano, salt, basil, onion powder, garlic powder, sugar, and pepper. Blend or process until well-combined. Stream in the olive oil and blend/process until the dressing is thick and emulsified. Cover and set aside at room temperature.
- Place the chicken breasts in the bag of marinade, zip the bag, and squish/turn it to coat all of the chicken. Lay the bag in a baking dish and place it in the refrigerator to marinate for 4 to 8 hours.
- Once the chicken is marinated, cook the pasta according to package directions in well-salted water. Drain, rinse, and cool.
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