Greek Chicken With Warm Tomato Corn Salad Recipes

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.

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.

Steps:

• Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder and 1/2 teaspoon salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)
• On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with 3/4 teaspoon salt and drizzle with the remaining 1 tablespoon olive oil.
• When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)
• Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving.

Steps:

• Mix oregano, thyme, salt ad pepper together.
• Sprinkle over chicken and pound between heavy-duty plastic wrap to ½" even thickness.
• Heat oil in skillet over MED-HI; sauté chicken to brown.
• Pour off any drippings from skillet, keeping any brown bits in skillet, and return to moderately high heat. Push chicken to one side.
• Add butter, onion, and pepper and sauté, stirring occasionally and scraping up brown bits, until onion is golden, about 4 minutes.
• Add garlic and sauté, stirring, 1 minute. Stir in corn and wine; distribute chicken breasts in pan, evenly, and cover skillet. Cook until corn is just tender-crisp and chicken juices run clear, about 15-20 minutes.
• Remove lid, then add tomatoes and sauté, until tomatoes JUST begin to soften, about 2 minutes. Remove from heat and stir in any meat juices on plate and lime juice. Serve with warm tomato-corn salad and sprinkle with feta cheese.