GRILLED CHICKEN AND KALE GREEK SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 12
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.
GRILLED GREEK SUMMER SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano and garlic in a bowl. Slowly stream in the olive oil while whisking. Add salt and pepper to taste. Measure out 1/2 cup of the dressing for marinating the chicken. Set aside the remaining dressing for drizzling on the salad.
- For the chicken: Put the chicken in a nonreactive container, pour the reserved 1/2 cup sweet Greek dressing over it and toss to coat. Marinate the chicken, refrigerated, for 2 hours.
- Preheat a grill to medium heat.
- Oil the grill grates with vegetable oil. Grill the chicken until golden on each side and the internal temperature registers 165 degrees F, 7 to 8 minutes per side. Let rest before slicing.
- For the salad: Brush each romaine half with vegetable oil and season with salt and pepper. Grill on high on the cut sides until slightly charred, 2 to 3 minutes.
- Place a seared romaine half on a serving plate. Line up some tomatoes, feta, olives, cucumbers, onions and sliced chicken atop the romaine. Repeat with the remaining ingredients. Drizzle with the sweet Greek dressing. Garnish with cracked black pepper and sea salt and serve.
GRILLED CHICKEN GREEK SALAD
Toss together a simple Greek salad and top it with wedges of grilled pita and a skewer of grilled chicken.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat; lightly oil the grates.
- Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
- Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.
GREEK SALAD WITH GRILLED CHICKEN
We love greek salad in our house so by adding grilled chicken you now have a meal. Serve oregano breadsticks on the side. To save time buy packaged, prewashed romaine lettuce. This main dish salad is from Cooking Light.
Provided by heather in Ont
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare grill or broiler.
- Combine first 8 ingredients in a large bowl. Brush the chicken with 2 tablespoons dressing.
- Place chicken on a grill rack or broiler pan coated with cooking spray, cook 5 minutes on each side or until chicken is done. Cut into 1/4 inch thick slices.
- Add lettuce and next 4 ingredients (through to onion) to remaining dressing in large bowl, toss well.
- Divide salad evenly among 4 plates, top each with serving with chicken and cheese.
- Yield: 4 servings (serving size: 2 cups salad, 3 ounces chicken and 1 tablespoon cheese).
Nutrition Facts : Calories 228.7, Fat 8.7, SaturatedFat 2.6, Cholesterol 81.2, Sodium 608.8, Carbohydrate 9.9, Fiber 3.4, Sugar 5, Protein 27.9
GRILLED GREEK CHICKEN SALAD
Quick to fix salad with chicken with a couple of Greek accents. Prep time does not include marinating time. I like to put the chicken in the marinade and then pop them in the freezer. A quick thaw in the microwave, drain and then throw them on the countertop grill and you are good to go!
Provided by LAURIE
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine salad dressing, lemon juice, Worcestershire sauce and oregano; mix well.
- Reserve 1/2 the mixture.
- Pour remaining mixture into a resealable plastic bag.
- Add chicken; seal bag.
- Shake to coat.
- Marinate in refrigerator 30 minutes to overnight.
- Drain marinade.
- Grill chicken breasts over medium coals 5 to 6 minutes per side or until tender.
- Cut chicken into strips.
- Combine with reserved dressing and remaining ingredients; serve immediately.
Nutrition Facts : Calories 418.7, Fat 24.1, SaturatedFat 6.1, Cholesterol 82.5, Sodium 1468, Carbohydrate 20.1, Fiber 3, Sugar 8.1, Protein 31.3
GRILLED GREEK CHICKEN SALAD
Main dish salad that feta cheese and kalamata olives give a Greek flair to. Found on Diabetic Living website. Submitting for ZWT9. Prep time doesn't include marinating time.
Provided by Chef PotPie
Categories Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine lemon juice, oil, oregano, garlic, and pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
- 2. Meanwhile, in a medium bowl, toss together cucumbers, tomatoes, and red onion.
- 3. Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once.
- 4. Transfer chicken to a cutting board; cut into bite-size pieces. Toss with cucumber mixture. If desired, serve on salad greens. Drizzle salad dressing over. Sprinkle with feta cheese and olives.
GREEK GRILLED CHICKEN SALAD
This delicious salad is quickly put together and very low in fat and calories. From the book, "Cooking Light SuperFast Suppers".
Provided by MarieRynr
Categories < 30 Mins
Time 19m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the lettuce, chicken, tomatoes, cucumber, cheese, olives and red onion. Toss together gently.
- Combine the vinaigrette and lemon juice, whisking to combine.
- Pour the dressing over lettuce mixture, tossing lightly.
Nutrition Facts : Calories 181.1, Fat 3.9, SaturatedFat 1, Cholesterol 72.3, Sodium 105.2, Carbohydrate 8, Fiber 3.1, Sugar 3.8, Protein 28.4
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- Season and marinate the chicken tenders. In a large bowl, mix together the yogurt, olive oil, lemon juice, vinegar, garlic, salt, and spices. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight, if you like)
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