Greek Chicken Tossed Salad Recipes

EASY GREEK CHICKEN SALAD

Steps:

• Place the chicken breast in a ziplock bag.
• Add all the dressing/marinade ingredients to a small jar. Place the lid on and shake well until emulsified. Pour 1/3 of this mixture over the chicken and mix to combine. Keep refrigerated to marinate for at least 1 hour.
• Keep remaining 2/3 of the mixture in the jar, refrigerated, to use as a dressing.
• Heat a large non-stick pan or grill pan over medium heat. Add chicken and cook for 8-10 minutes per side, or until the internal temperature reaches 165°F.
• Transfer the chicken on a place and allow it to sit covered for about 10-12 minutes, then slice it.
• Add the lettuce to a large serving bowl.
• Top with tomatoes, cucumbers, onion, olives, and sliced chicken. Sprinkle with crumbled feta cheese.
• Drizzle the dressing over the salad and toss to combine. Serve immediately and enjoy!

GREEK-INSPIRED CHICKEN SALAD

Steps:

• Place cucumbers in a colander; set onto a plate. Toss cucumbers with 1 teaspoon salt. Let rest to draw about liquid, about 30 minutes. Pat dry with paper towels.
• Place red onion and 1 cup cold water in a bowl. Let soak until the strong onion flavor is weakened, 5 to 10 minutes. Drain and rinse.
• Combine cucumbers, red onions, Greek yogurt, Kalamata olives, dill, vinegar, lemon juice, garlic, lemon zest, oregano, and black pepper in a bowl. Fold in chicken, feta cheese, and tomatoes. Cover with plastic wrap; refrigerate salad for at least 1 hour.
• Stir salad and serve on lettuce leaves.

TOSSED GREEK SALAD

Steps:

• In a salad bowl, combine the first seven ingredients. Whisk the dressing ingredients. Pour over salad and toss to coat. Serve immediately.

GREEK SALAD WITH CHICKEN

Steps:

• For the chicken: Whisk the olive oil, vinegar, honey, mustard and oregano in a bowl, then pour all but 2 tablespoons of the mixture into a resealable plastic bag. Add the chicken to the bag, seal and turn to coat. Let marinate in the refrigerator for 1 to 2 hours.
• Preheat a grill or grill pan to medium high. Remove the chicken from the marinade, season with the salt and pepper and grill until cooked through, 8 to 9 minutes per side. Remove and let rest 10 minutes. Spoon the reserved marinade over the chicken and slice.
• For the dressing: Combine the olives, olive oil, vinegar, sugar, garlic, salt and pepper in a medium bowl. Whisk until combined. Taste and adjust the seasonings (I almost always add a little more sugar).
• For the salad: Combine the lettuce, tomatoes, cucumber, red onion, olives and half the feta in a bowl.
• Pour some of the dressing over the salad, season with salt and pepper to taste and toss. Add the chicken. Just before serving, top with more feta, more dressing and pita chips.

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.

GREEK CHICKEN SALAD

Steps:

• Combine first 6 ingredients in a large bowl.
• Combine yogurt, mayonnaise,oregano, and garlic in a small bowl.
• Pour over chicken mixture and toss well.
• Cover and chill for 2 hours.

GREEK TOSSED SALAD

Steps:

• In a salad bowl, combine the greens, cucumber, tomato, cheese and olives. Drizzle with dressing; toss to coat.