Chopped Greek Salad With Chicken Recipe 465 Food
CHOPPED GREEK SALAD WITH CHICKEN RECIPE - (4.6/5)
Provided by á-25010
Number Of Ingredients 13
Steps:
- Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat. Tips & Notes Tip: If you don't have cooked chicken, poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
CHOPPED GREEK SALAD
While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. -Jennifer Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.
Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 617mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
GREEK CHICKEN SALAD
My family loves this dish. Use light mayonnaise and this is a healthy salad. Even if you or your family are not garlic lovers, I'd advise that you use the full measurement of garlic and the tablespoon of oregano for the proper flavoring. I receive nothing but raves when I serve this salad.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 288 calories, Fat 17g fat (0 saturated fat), Cholesterol 80mg cholesterol, Sodium 566mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
GREEK CHICKEN SALAD
A Mediterranean classic. Serve, smile and say 'It's all Greek to me!.'
Provided by Lois
Categories Salad
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl combine the chicken, carrots, cucumber, olives and cheese. Gently mix together. Add the salad dressing and mix well.
- Cover and refrigerate. Let flavors marinate for at least 1 hour. Serve on a bed of lettuce if desired.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 4.3 g, Cholesterol 60.8 mg, Fat 10 g, Fiber 0.8 g, Protein 20.7 g, SaturatedFat 3 g, Sodium 471.6 mg, Sugar 2.3 g
CHOPPED GREEK CHICKEN SALAD
Get out the knife and chopping block and get your favorite Greek salad ingredients ready to shine in this great chopped chicken salad.
Provided by My Food and Family
Categories Home
Time 10m
Yield 2 servings, 3 cups each
Number Of Ingredients 10
Steps:
- Combine ingredients.
Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
CHOPPED GREEK SALAD WITH CHICKEN
The ingredients list look long, but is actually easy to throw together. This is a meal in itself and a good way use up your leftover chicken. Serve with pita bread and/or hummus. Can sub sweet bell peppers for some of the tomatoes and cucumbers. Stay within the recipe's measurements or there may not be enough dressing to coat. From Eating Well.
Provided by gailanng
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk vinegar, oil, dill (or oregano), garlic powder, salt, and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives, and feta; toss to coat.
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.
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