FETA & HERB GREEK SALAD WITH CHICKEN
Chicken marinated in a tangy feta and herb vinaigrette is the star of this Greek salad chock full of veggies and topped with crispy pita chips.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 8 servings
Number Of Ingredients 10
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 ON PITA CHIPS
Give your chicken salad a Greek-style makeover by mixing in some kalamata olives, sun-dried tomatoes and tangy crumbled feta.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield About 4 cups
Number Of Ingredients 8
Steps:
- Add chicken to a large bowl and stir in celery, olives, sundried tomatoes, and feta.
- In a small, separate bowl, whisk KRAFT Mayo and GOOD SEASONS Greek Salad Dressing Mix together.
- Add this to the chicken mixture and stir until everything is well coated. Cover and place in refrigerator for 2 hours (this helps the flavors blend together!)
- When ready to serve, remove from fridge and either place in a serving dish surrounded with pita chips or top individual pita chips with a tablespoon of chicken salad mixture.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GREEK CHICKEN IN A PITA
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
- In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.
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- Add chopped cucumbers to a fine mesh sieve and sprinkle with ½ teaspoon salt. Stir and let sit 15-20 minutes (this prevents the dressing from becoming watery). After 15/20 minutes, use the back of a spoon to push cucumber down against sieve to release excess water.
- Preheat oven to 400F degrees. Add pita squares to a baking sheet and drizzle with olive oil. Season with salt, paprika and garlic powder. Toss until evenly coated then spread into an even layer on baking sheet. Bake for 12-15 minutes or until golden.
- Add romaine, cucumber, bell peppers, tomatoes olives, and onions to a large salad bowl and give it a good toss. Now you can either toss in the chicken, dressing, croutons and feta, OR if expecting leftovers, serve them on the side and let everyone dress their own salads. Enjoy!
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