Feta Herb Greek Salad With Chicken Food

GREEK SALAD

Steps:

• I think it's quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it's wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.
• Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.
• Add a pinch of sea salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavours if need be.
• To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. It's confident and scruffy with a bit of attitude. Delicious.
• PS I've been known to pop leftover Greek salad into a liquidizer with a splash of extra virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it's basically a Greek gazpacho. It's not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!

GREEK SALAD RECIPE

Steps:

• Make the vinaigrette: In a large bowl, combine red wine vinegar, garlic, salt, pepper, sugar, and oregano. Whisking constantly, slowly drizzle the olive oil over the mixture so that it emulsifies. Set aside.
• Slice the onions very thin, and place in a small bowl. Cover with cold water and set aside for 10 minutes or so. This will take some of the bite out of the onion. (If you are a hard core raw onion lover, skip this step!)
• Chop the tomatoes into bite size pieces. Place in a colander over the sink to drain.
• Chop the cucumbers and add to the bowl with the vinaigrette. Add the kalamata olives, fresh mint, and fresh dill.
• Pat the onions dry with a paper towel and add to the bowl. Add the tomatoes. Toss it all together gently.
• Top with crumbled or chopped feta (next time I'm chopping a block into chunks!) Add as much as you like. Taste it to see if it needs more salt, pepper, or oregano. Toss gently and serve immediately.

FETA & HERB "GREEK SALAD" PENNE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup of the cooking water, then drain.
• Meanwhile, heat the oil in a large pot over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, tomatoes, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned and the tomatoes are just warmed through, about 3 minutes.
• Add the olives, pasta and the reserved pasta cooking water to the pot and cook for 1 minute. Remove from the heat and stir in the arugula until wilted. Season with salt and pepper. Transfer to a serving dish and drizzle with the Greek Feta Herb Vinaigrette.

GREEK SALAD WITH OREGANO MARINATED CHICKEN

Steps:

• To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
• To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
• Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
• To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
• Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
• Toss salad just before serving and fan chicken out on top.

FETA CHICKEN SALAD

Steps:

• In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.

GREEK CHICKEN SALAD

Steps:

• Combine first 6 ingredients in a large bowl.
• Combine yogurt, mayonnaise,oregano, and garlic in a small bowl.
• Pour over chicken mixture and toss well.
• Cover and chill for 2 hours.

GRILLED CHICKEN AND KALE GREEK SALAD

Steps:

• Toss the chicken with the salad dressing in a large resealable plastic bag and refrigerate for 1 hour.
• Remove the chicken from the marinade, pat dry with a paper towel, and sprinkle on both sides with salt and pepper.
• Preheat a grill or grill pan over medium-high heat. Grill the chicken until cooked through (165 degrees F), 7 to 8 minutes per side. Let cool, then cut into bite-size pieces.
• Toss together the cucumbers, onions, kale, couscous, feta, tomatoes, olives and dill in a large bowl. Add the grilled chicken and drizzle with the desired amount of dressing. Toss to coat. Season with salt and pepper. Garnish with the crispy chickpeas.

HERB MARINATED FETA

Steps:

• In a small sauce pot combine the olive oil, the fresh herbs, the lemon peel and the peppercorns. Crush your dried hot pepper so that some of the seeds are exposed and add the hot pepper and seeds to the olive oil mixture as well.
• Heat over medium heat until the oil starts to sizzle. Remove from the heat and pour all of the contents of your pot into a glass measuring cup or a bowl to cool.
• Meanwhile, cut your feta into cubes, approximately the size of playing dice.
• Choose a jar which is large enough to hold all of the feta and the olive oil and herb mixture.
• Once the olive oil has cooled, add half your cubed feta to the jar and add in the herbs, peppercorns, lemon peel and hot pepper. Add the rest of the feta and then pour in the olive oil. Your feta should all be covered by oil. If it is not, simply top up your jar with some extra olive oil.
• Cover your jar or bowl well and place in the refrigerator. Your marinated feta is best either a few hours later, or the next day.
• Enjoy!

FETA & HERB GREEK SALAD WITH CHICKEN

Steps:

• Preheat the broiler.
• Toss the chicken in a large bowl with 1/4 cup of the Greek Feta Herb Vinaigrette and sprinkle with salt and pepper. Set aside while you assemble the salad.
• Lay the romaine on a large deep platter (or 4 wide, shallow bowls). Top with the tomatoes, bell pepper, cucumbers and olives.
• Arrange the chicken on a baking sheet and broil, turning once, until browned and cooked through, about 8 minutes per side. Let the chicken cool for a few minutes and then slice.
• Serve the warm chicken on the salad. Sprinkle with the pita chips and feta. Drizzle with the remaining vinaigrette.

GREEK CHICKEN SALAD WITH LEMON-HERB DRESSING

Steps:

• Salad: Combine first 5 ingredients in a large bowl.
• Toss with Lemon-Herb Dressing; top with feta cheese.
• Serve with toasted pita bread triangles.
• Enjoy!
• Yield: 4 to 6 servings Lemon-Herb Dressing: Whisk together all ingredients until well blended; chill.
• Yield: about 3/4 cup.

KITTENCAL'S CREAMY GREEK FETA SALAD DRESSING

Steps:

• In a food processor or blender process all ingredients together except the salt and pepper until blended and smooth.
• Add in a little more crumbled feta cheese if you prefer a chunky-style dressing.
• Season with salt and black pepper.
• Refrigerate for at least 2 or more hours before serving.

GREEK CHICKEN SALAD

Steps:

• In a large mixing bowl, combine chicken, cucumber, feta cheese, and olives; set aside.
• In small mixing bowl, stir together mayonaisse, yogurt, oregano, garlic, and parsley.
• Add dressing to large mixing bowl.
• Toss to coat.
• Cover and chill.
• Enjoy!

FETA WITH OLIVE OIL AND HERBS

Steps:

• Gather the ingredients.
• Place feta on a medium-sized plate or serving platter. Drizzle olive oil over the top.
• Sprinkle the herbs and red pepper flakes on the feta.
• If you use fresh herbs, you can garnish the plate with leftover sprigs of herbs. Serve with a sliced baguette or crackers.

GREEK SALAD WITH FETA AND HERB CHICKEN RECIPE

Steps:

• Toss chicken with 1\4 c dressing and sprinkle with salt and pepper. Arrange salad, broil chicken turning once about 8 minutes per side, cool chicken few minutes and then slice. Put warm chicken on salad sprinkle on feta and pita chips drizzle on remaining vinaigrette.