GREEK GRILLED CHICKEN SALAD
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
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 CHICKEN
The same bold flavors of a classic Greek salad dress up roasted chicken thighs in this couldn't-be-easier dinner. Simply toss the ingredients together, then bake until the chicken is golden and crisp and the veggies are tender. Top it with tangy feta crumbles. Serve over quinoa or with a quick side salad of romaine and sliced cucumber.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F.
- Combine the chicken thighs, tomatoes, olives, onion, capers in brine, vinegar, oil, oregano, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Toss until everything is evenly mixed and the chicken is well coated.
- Transfer the mixture to a 9-by-13-inch baking dish. Nestle the chicken pieces into the vegetables, arranging them in a single layer, skin-side up, so the skin is well exposed (this will allow it to get crisp).
- Bake uncovered for 50 minutes, then increase the oven temperature to 450 degrees F. Bake until the skin is crispy and golden, the chicken is cooked through (an instant-read thermometer should read 165 degrees F when inserted into the thickest part, not touching bone) and the pan liquid has reduced by about half, 10 minutes more.
- Scatter the feta on top and allow to rest for 5 to 10 minutes before serving. Serve with the pan juices.
GREEK-INSPIRED CHICKEN SALAD
A different twist on chicken salad. Light and refreshing! Garnish with extra dill.
Provided by janet
Categories Salad Vegetable Salad Recipes
Time 2h5m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 8.7 g, Cholesterol 115 mg, Fat 22 g, Fiber 1.3 g, Protein 37.1 g, SaturatedFat 9.3 g, Sodium 1326.7 mg, Sugar 5 g
GREEK CHICKEN SALAD
Steps:
- Whisk together all the marinade ingredients.
- Place the chicken in a bowl and pour over half of the marinade. Reserve the rest for dressing.
- Allow the chicken to marinade for at least 10 minutes but up to 24 hours, covered in the fridge.
- Cook the chicken in a large, hot pan or skillet until cooked through and golden brown on both sides. Remove from the pan and allow to rest for 5 minutes before slicing.
- Place the lettuce onto a large platter and add the tomatoes, cucumber, avocado, olives and feta cheese. Add the sliced chicken then pour over the dressing before serving.
Nutrition Facts : Calories 414 kcal, Carbohydrate 14 g, Protein 31 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 97 mg, Sodium 2147 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
YIAYIA'S EASY GREEK CHICKEN SALAD
Give your next chicken salad a Greek makeover with black olives, tomatoes, cucumbers and feta cheese.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook and stir chicken in 3 Tbsp. dressing in large skillet on medium heat 8 to 10 min. or until done.
- Toss salad greens with remaining ingredients in large bowl. Add remaining dressing; mix lightly.
- Place salad on platter; top with chicken.
Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g
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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