CHICKEN SOUVLAKI SALAD
This is a great Greek inspired salad with chicken souvlaki, romaine, bell pepper, cucumber, and tomatoes served with tzatziki dressing. Sprinkle with feta cheese if desired.
Provided by Bren
Categories Salad
Time 2h30m
Yield 4
Number Of Ingredients 13
Steps:
- Combine 1 tablespoon olive oil, Greek seasoning, lemon juice, and garlic in a glass bowl; mix well. Add chicken to marinade and turn to coat. Marinate in the refrigerator for at least 2 hours, but not longer than 4 hours.
- Mix tzatziki, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt in a small bowl. Refrigerate salad dressing until needed.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place chicken pieces on the grill and cook for 5 minutes, turn, and grill until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
- Combine romaine lettuce, bell pepper, cucumber, and cherry tomatoes in a salad bowl. Drizzle with tzatziki dressing and toss to coat. Divide salad into 4 equal portions and top with cooked chicken.
Nutrition Facts : Calories 287 calories, Carbohydrate 13.9 g, Cholesterol 64.6 mg, Fat 32.3 g, Fiber 4.3 g, Protein 26.8 g, SaturatedFat 2.3 g, Sodium 483.6 mg, Sugar 3 g
CHICKEN SOUVLAKI SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Toss the chicken in a large bowl with the lemon zest, 1 tablespoon each lemon juice and olive oil, 1 teaspoon oregano, 1/2 teaspoon salt and a few grinds of pepper; let sit for at least 5 minutes.
- Spread the pita pieces on a baking sheet and toast in the oven, tossing halfway through, until crisp, 10 to 12 minutes. Let cool.
- Meanwhile, preheat a grill pan over medium-high heat. Add the chicken and cook, turning occasionally, until cooked through, 6 to 8 minutes. Transfer to a plate.
- Make the dressing: Combine the yogurt, remaining 1 tablespoon lemon juice, 2 tablespoons olive oil and 1 teaspoon oregano, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Stir in any juices from the plate of cooked chicken and 2 to 3 tablespoons water.
- Toss the lettuce, a few spoonfuls of the yogurt dressing and the pita chips in a large bowl; season lightly with salt and pepper. Divide among shallow bowls. Top with the chicken, tomatoes, cucumber and feta. Drizzle with the remaining dressing.
Nutrition Facts : Calories 470, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 112 milligrams, Sodium 1006 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 47 grams
SOUVLAKI CHICKEN PASTA SALAD
Make and share this Souvlaki Chicken Pasta Salad recipe from Food.com.
Provided by Steve_G
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Mix marinade ingredients in food processor or with immersion blender.
- Add water until the consistancy is about that of maple syrup.
- Place with chicken in plastic bag, remove air, marinate overnight.
- Grill or broil chicken until tender.
- Allow to cool and chop in to bite sized chunks Mix dressing ingredients in food processor or with immersion blender.
- Add water until the consistancy is about that of maple syrup.
- Combine chicken, oilves, pasta, fresh oregano and toss.
- Add desired amount of dressing while tossing.
- Adjust seasoning and Garnish with more fresh oregano.
TUNA SOUVLAKI PASTA SALAD
A non-traditional dinner-style pasta salad for those favoring a vinaigrette dressing. Keep some minty gum handy for afterwards!
Provided by JARRIE
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 5h10m
Yield 8
Number Of Ingredients 12
Steps:
- Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
- Mix onion, pasta, tuna, celery, roasted red peppers, sun-dried tomatoes, feta cheese, parsley, basil, capers, and Greek dressing together in a large bowl. Allow to marinate in refrigerator, 4 hours to overnight.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 24.9 g, Cholesterol 8.9 mg, Fat 12.7 g, Fiber 1.6 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 482.1 mg, Sugar 3.1 g
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