Greek Chicken Salad With Mint Vinaigrette Recipes

GREEK GRILLED CHICKEN SALAD

Greek Grilled Chicken Salad image

This grilled chicken salad combines marinated chicken, fresh veggies, and bold Greek flavors all in one tasty and easy dinner. There is a reason this Greek chicken salad with the tastiest lemon and olive oil dressing is one of my go-to supper salads!

Provided by Suzy Karadsheh

Categories Dinner

Time 35m

Number Of Ingredients 21

Ingredients

1 cup Greek yogurt
Juice of 1 large lemon
2 tbsp extra virgin olive oil (more for later)
2 tbsp red wine vinegar
3 garlic cloves (minced)
Kosher salt (generous pinch to taste)
Black pepper (generous pinch to taste)
1 tbsp oregano
1 tsp sweet paprika
1 tsp ground cumin
1 tsp ground coriander
pinch cayenne pepper (optional)
1.5 lb Chicken tenders
Homemade Greek dressing,
8 oz hearts of Romaine lettuce, (chopped )
10 oz cherry or grape tomatoes,
1 bell pepper any color, (cored and chopped)
1 English cucumber sliced into rounds, (diced)
2 shallots, (thinly sliced)
Pitted Kalamata olives, (to your liking)
Quality Greek feta blocks, (to your liking)

Steps:

Season and marinate the chicken tenders. In a large bowl, mix together the yogurt, olive oil, lemon juice, vinegar, garlic, salt, and spices. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight, if you like)
Prepare the dressing according to this Greek dressing recipe.
Prepare the salad. In a large bowl, combine the lettuce, cherry tomatoes, bell pepper, cucumber slices, shallots and kalamata olives. Add 4 tablespoons of the Greek dressing and toss to combine (you can always add more dressing to your liking). Leave some of the dressing (about 3 tablespoons or so) for later. Add feta cheese to your liking.
Cook the chicken. Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done. (See notes for outdoor grilling)
Assemble the grilled chicken salad. Transfer the salad to serving bowls and top each bowl with the cooked chicken then drizzle a bit more of the salad dressing directly over the chicken. Serve immediately.

Nutrition Facts : Calories 334.9 kcal, Carbohydrate 12.1 g, Protein 43.3 g, SaturatedFat 2.1 g, TransFat 0.1 g, Cholesterol 111.4 mg, Sodium 225.5 mg, Fiber 3.3 g, ServingSize 1 serving

GREEK SALAD WITH RED WINE VINAIGRETTE

Greek Salad With Red Wine Vinaigrette image

To make this an entree salad, double the amount of feta and/or add some slices of roasted lamb or beef

Provided by TishT

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

3/4 cup olive oil
1/2 cup red wine vinegar
1/2 cup fresh lemon juice
1 teaspoon crushed dried mint
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
3 cups romaine lettuce, torn
2 cups mixed salad greens or 2 cups mesclun, torn
1 cup red cabbage, shredded
1 1/2 cups cucumbers, sliced (1 medium)
2 medium tomatoes, cut into thin wedges
1 cup red onion, sliced
1 cup red onion, sliced
1 cup white mushroom, trimmed and sliced
1 red bell pepper, julienned
1 cup crumbled feta cheese
1/2 cup kalamata olive, pitted and sliced

Steps:

For the Red Wine Vinaigrette: In a large jar with tight fitting lid, combine the oil, vinegar, lemon juice, mint, salt and pepper.
Cover and shake well and set aside For the salad: In a large salad bowl, toss together the romaine, lettuce mix and cabbage.
Add all the remaining ingredients and toss gently To serve the salad, shake the dressing, drizzle ove the salad and toss well Serve immediately.

Nutrition Facts : Calories 375.2, Fat 33.9, SaturatedFat 7.7, Cholesterol 22.2, Sodium 568.9, Carbohydrate 14, Fiber 3.3, Sugar 7.1, Protein 5.9

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