Greek Seasoning Chicken Salad Food

GREEK-INSPIRED CHICKEN SALAD

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.

GREEK SEASONING

Steps:

• Combine oregano, thyme, basil, marjoram, onion, and garlic in a small bowl. Store in an airtight container in a cool, dry place up to 6 months.

GREEK SEASONING BLEND

Steps:

• Mix salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a bowl. Store in an airtight container. Alternately, blend spices in a spice grinder for a finer texture.

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.

GREEK SEASONING CHICKEN SALAD

Steps:

• Mix together mayo, sour cream, juice and Greek Seasoning.
• Cut chicken in bite size pieces.
• Fold together all the ingredients.
• Fill in pita bread or wraps right away, or refrigerate.
• This should be enough for 4 pita breads or 2 wraps.

GREEK SALAD WITH CHICKEN

Steps:

• For the chicken: Whisk the olive oil, vinegar, honey, mustard and oregano in a bowl, then pour all but 2 tablespoons of the mixture into a resealable plastic bag. Add the chicken to the bag, seal and turn to coat. Let marinate in the refrigerator for 1 to 2 hours.
• Preheat a grill or grill pan to medium high. Remove the chicken from the marinade, season with the salt and pepper and grill until cooked through, 8 to 9 minutes per side. Remove and let rest 10 minutes. Spoon the reserved marinade over the chicken and slice.
• For the dressing: Combine the olives, olive oil, vinegar, sugar, garlic, salt and pepper in a medium bowl. Whisk until combined. Taste and adjust the seasonings (I almost always add a little more sugar).
• For the salad: Combine the lettuce, tomatoes, cucumber, red onion, olives and half the feta in a bowl.
• Pour some of the dressing over the salad, season with salt and pepper to taste and toss. Add the chicken. Just before serving, top with more feta, more dressing and pita chips.

GREEK SEASONING

Steps:

• Combine all ingredients.
• Store in an airtight container until needed.
• Goes well on chicken, lamb, and beef.