GREEK CHICKEN AND TOMATO SALAD
A small amount of seared and roasted chicken breast transforms this tomato-centric Greek salad into something substantial enough to eat as a main dish for lunch or a light supper.
Provided by Martha Rose Shulman
Categories easy, salads and dressings
Time 40m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Season the chicken breasts well with salt and pepper. Toss them in a bowl with 2 tablespoons of the olive oil. Heat a grill pan or a cast iron pan over high heat. Sear the chicken breasts for about 2 minutes on each side, until grill marks appear if using a grill pan, or until nicely browned if using a regular pan. Transfer to a baking sheet and place in the oven. Roast for 10 to 15 minutes, or until a meat thermometer reads 165 degrees when inserted in the thickest part. Remove from the heat and allow to cool.
- Meanwhile place the sliced onion in a bowl and cover with water. Soak for 5 minutes, drain and rinse well. Drain on paper towels.
- When the chicken is cool enough to handle tear it into bite-size pieces or a little bigger than bite-size and place in bowl. Add the onion, tomatoes and olives. Season with salt and pepper and toss with the lemon juice, vinegar and remaining olive oil. Add the mint and feta and toss again.
- Line a platter or wide salad bowl with the lettuce. Top with the chicken and tomato salad, and serve.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 20 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 699 milligrams, Sugar 5 grams, TransFat 0 grams
FETA CHICKEN SALAD
A basic chicken salad recipe with red bell peppers and feta cheese. Try using tomato-basil feta for added flavor!
Provided by CHELC44
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 598.7 calories, Carbohydrate 7.2 g, Cholesterol 163.1 mg, Fat 44.8 g, Fiber 0.8 g, Protein 40.8 g, SaturatedFat 18.7 g, Sodium 1061.1 mg, Sugar 4.5 g
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
GRILLED VEGETABLE SALAD WITH FETA AND MINT
Provided by Ellie Krieger
Time 40m
Yield 4 servings, serving size: 1 1/2 cups
Number Of Ingredients 12
Steps:
- Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
- In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.
- Excellent source of: Fiber, Vitamin A, Riboflavin, Vitamin B6, Vitamin C, Folate, Manganese, Potassium
- Good source of: Protein, Thiamin, Vitamin K, Calcium, Copper, Magnesium, Phosphorus
Nutrition Facts : Calories 275 calorie, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 17 milligrams, Sodium 230 milligrams, Carbohydrate 18 grams, Fiber 7.5 grams, Protein 6 grams
WARM ORZO SALAD WITH MINT AND FETA
Steps:
- In large pot of boiling, salted water, cook orzo per package directions. When orzo is al dente, remove from heat and add frozen peas to cooking water. Let sit for 1 minute.
- Drain and transfer to a serving bowl. Stir in remaining ingredients. Serve warm.
GRILLED PEACH, CHICKEN & FETA SALAD
Contrast juicy sweet fruit with salty Greek cheese and finish with a honey, chilli and sherry vinegar dressing
Provided by Good Food team
Categories Dinner, Main course
Time 22m
Number Of Ingredients 8
Steps:
- Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
- Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
- Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.
Nutrition Facts : Calories 302 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium
COURGETTE, FETA & MINT SALAD
Four ingredients and ten minutes is all you need to make this stunningly simple Med-style green salad
Provided by Good Food team
Categories Lunch, Main course
Time 10m
Number Of Ingredients 4
Steps:
- Peel the courgettes into long ribbons with a potato peeler. Arrange with the rocket on a large platter. Scatter over the feta and mint leaves, and drizzle on your favourite dressing.
Nutrition Facts : Calories 152 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.9 milligram of sodium
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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GREEK CHICKEN SALAD WITH MINT - FLAVOUR AND SAVOUR
From flavourandsavour.com
5/5 (4)Total Time 30 minsCategory Entrée/Main / SaladCalories 527 per serving
- Whisk marinade ingredients together. Put chicken cubes in a glass bowl or resealable plastic bag and pour HALF the marinade on top. Refrigerate for at least an hour or even overnight. Reserve the other half of the marinade for the dressing.
- Cook the chicken either on skewers on the grill, or on the stove top in an oven-proof skillet. If using a skillet, heat oven to 375°F., add 1/2 Tablespoon oil to the pan, heat, then add the chicken cubes. Brown, then transfer skillet to oven and continue cooking until chicken is no longer pink (about 5 - 7 minutes.)
- Meanwhile, combine cucumbers, peppers, tomatoes, olives and herbs in a glass serving bowl. Add cooked chicken and garnish with feta cheese.
- Add 1 teaspoon honey to remaining marinade and use as dressing. Toss together and serve with lemon wedges.
MEDITERRANEAN FETA & MINT CHICKEN - NOSHIN' & NUM NUMS
From noshinandnumnums.com
Reviews 2Category Main DishesCuisine MediterraneanTotal Time 1 hr
- Place chicken thighs between two sheets of parchment paper and pound flat to an even thickness. Sprinkle with salt and pepper. Line one side with 4-5 mint leaves. Place hunk of feta cheese on top. Fold in half and secure with kitchen twine. Repeat to prepare all thighs.
- Place chicken packets in a shallow bowl. Drizzle with juice of 1/2 of a lemon and olive oil. Sprinkle spice blend over chicken thighs. Place in the refrigerator for 30 minutes to 1 hour.
- Heat a gas or charcoal grill to 400 degrees (F). Grill chicken thighs for about 20 minutes or until cooked through. Remove from grill. Drizzle with juice from the other half of the lemon. Serve immediately.
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