Berry Lemon Chicken And Feta Salad Food
LEMON FETA CHICKEN
This bright, Greek-inspired chicken has only five ingredients-it's a busy-day lifesaver! My husband and I prepare the dish often, and it's a hit every time. -Ann Cain, Morrill, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a 13x9-in. baking dish coated with cooking spray. Pour lemon juice over chicken; sprinkle with feta cheese, oregano and pepper., Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 122mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
FETA CHICKEN SALAD
I grew up eating chicken because my father was the manager at a poultry facility, but this is the one dish that never gets boring. -Cheryl Lundquist, Wake Forest, North Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the lemon juice, oil, Greek seasoning, salt and pepper. Pour over chicken mixture; toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with cheese.
Nutrition Facts : Calories 198 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
BERRY, LEMON CHICKEN AND FETA SALAD
Make and share this Berry, Lemon Chicken and Feta Salad recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- For the Grilled Lemon Chicken: Place the pounded chicken in a large resealable bag.
- In a mixing bowl whisk together lemon juice, lemon zest, olive oil, garlic, salt and pepper. Pour mixture over chicken in resealable bag, seal bag while pressing out as much excess air as possible. Move chicken around as needed to evenly distribute marinade and allow chicken to rest at room temperature for 30 minutes.
- Preheat a grill to moderately high heat. Brush grill grates lightly with oil and transfer chicken to grill. Grill 6 - 8 minutes then rotate chicken to opposite side and grill until internal temperature of chicken registers 165 degrees on an instant read thermometer (total grill time will vary based on thickness of chicken breasts). Transfer to a plate, cover with foil and allow to rest for 10 minutes, then slice into strips about 1/2-inch thick.
- To make the Poppy Seed Dressing: In a mixing bowl, whisk together mayonnaise, sugar, apple cider vinegar, grated onion, mustard and salt until sugar has nearly dissolved. (The mixture may, also, be blended in a Ninja or blender.) Stir in poppy seeds. Transfer to an airtight container and refrigerate 30 minutes. Remove from refrigerator and stir. Store dressing in refrigerator.
- To assemble the Salads: Layer spring mix blend onto serving plates. Divide strawberries, blackberries, almonds, Feta and Parmesan cheese over salad. Top with grilled lemon chicken; sprinkle with lemon zest, if desired. Drizzle top with poppy seed dressing. Serve immediately.
Nutrition Facts : Calories 861.9, Fat 49.3, SaturatedFat 15.8, Cholesterol 186.5, Sodium 1846.4, Carbohydrate 51.7, Fiber 9.1, Sugar 31.7, Protein 56.5
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