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 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-STYLE CHICKEN PASTA SALAD
Whenever I have leftover chicken breast or cooked turkey I always make this pasta salad it's a favorite in our house. I usually boil up the whole package of pasta shells, but no need to double the dressing recipe, it's enough for the whole package of pasta. Also, I always add in 2 medium chopped firm tomatoes to the salad. You will love this, it's almost like a Greek salad!
Provided by Kittencalrecipezazz
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta as directed until al dente, careful not to overcook the pasta, just until chewy and firm, but cooked; drain well.
- Rinse in cold water.
- Mix together all pasta ingredients in a bowl.
- Mix all dressing ingredients; add to pasta mixture; toss well to coat.
- Let sit in refrigerator for 2 or more hours before serving, to blend the flavours.
- Sprinkle more Feta cheese on top to garnish.
- ***NOTE*** since this is a big favorite in my house, I usually just cook up the entire package of pasta, and just increase the vegetable amounts, there is really no need to double the dressing ingredients if you should use the whole package of pasta, as the salad may become oily, but by all means it may certainly be doubled if desired. The bacon is optional, I rarely add it.
Nutrition Facts : Calories 583.8, Fat 41, SaturatedFat 9.3, Cholesterol 51.4, Sodium 1092.4, Carbohydrate 35, Fiber 3.8, Sugar 3.4, Protein 19.9
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-STYLE CHICKEN PASTA SALAD RECIPE - (4.4/5)
Provided by carvalhohm2
Number Of Ingredients 14
Steps:
- Bring two pots of water to a boil. Into one pour the dry pasta and cook until al dente according to package instructions. Drain and return pasta to the pot, tossing with the olive oil. Set aside. Drop the chicken breasts into the other pot, reduce to simmer, cover and allow to cook for about 20 minutes, or until no pink remains. Place the chopped vegetables and garlic in a large bowl with half the salt, half the pepper, and half the dressings. Mix with large spoon. Remove chicken breasts from pot, drain and cut into one-inch cubes. Toss with the rest of the salt and pepper. Add to the bowl along with the pasta and balance of the salad dressings. Add the cheese. Mix well. Adjust seasonings to taste. Refrigerate for at least 3 hours before serving. This is a big salad and serves 12-16.
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