Yiayias Easy Greek Chicken Salad Recipes

GREEK SALAD CHICKEN

The same bold flavors of a classic Greek salad dress up roasted chicken thighs in this couldn't-be-easier dinner. Simply toss the ingredients together, then bake until the chicken is golden and crisp and the veggies are tender. Top it with tangy feta crumbles. Serve over quinoa or with a quick side salad of romaine and sliced cucumber.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

Greek Salad Chicken image

Steps:

Position a rack in the center of the oven and preheat to 400 degrees F.
Combine the chicken thighs, tomatoes, olives, onion, capers in brine, vinegar, oil, oregano, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Toss until everything is evenly mixed and the chicken is well coated.
Transfer the mixture to a 9-by-13-inch baking dish. Nestle the chicken pieces into the vegetables, arranging them in a single layer, skin-side up, so the skin is well exposed (this will allow it to get crisp).
Bake uncovered for 50 minutes, then increase the oven temperature to 450 degrees F. Bake until the skin is crispy and golden, the chicken is cooked through (an instant-read thermometer should read 165 degrees F when inserted into the thickest part, not touching bone) and the pan liquid has reduced by about half, 10 minutes more.
Scatter the feta on top and allow to rest for 5 to 10 minutes before serving. Serve with the pan juices.

Ingredients

8 small bone-in, skin-on chicken thighs (about 2 1/2 pounds)
1 pint grape tomatoes, halved
1 cup pitted kalamata olives
1 small red onion, thinly sliced
1/2 cup undrained capers in brine
1/2 cup red wine vinegar
1/2 cup olive oil
1/4 cup dried oregano
Kosher salt and freshly ground black pepper
2 ounces feta cheese, crumbled (about 1/3 cup)

YIAYIA'S EASY GREEK CHICKEN SALAD

Give your next chicken salad a Greek makeover with black olives, tomatoes, cucumbers and feta cheese.

Provided by My Food and Family

Categories Home

Time 20m

Yield 6 servings

Number Of Ingredients 8

Yiayia's Easy Greek Chicken Salad image

Steps:

Cook and stir chicken in 3 Tbsp. dressing in large skillet on medium heat 8 to 10 min. or until done.
Toss salad greens with remaining ingredients in large bowl. Add remaining dressing; mix lightly.
Place salad on platter; top with chicken.

Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g

Ingredients

1 lb. boneless skinless chicken breasts, cut into strips
3/4 cup KRAFT Greek Vinaigrette Dressing, divided
1 pkg. (10 oz.) torn salad greens
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
3 plum tomatoes, sliced
1 cup pitted black olives
3/4 cup seeded cucumber slices, quartered
1/2 cup slivered red onions

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

Greek Chicken With Cucumber-Feta Salad image

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.

Ingredients

1 1/2 cups plain Greek yogurt
3 garlic cloves, finely grated
Kosher salt (Diamond Crystal)
Black pepper
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken thighs, patted dry
1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
1 pound ripe tomatoes
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
1/2 cup Kalamata olives, pitted and halved

YIAYIA'S GARLIC CHICKEN

My YiaYia is a typical Greek grandmother. Her English may not be fabulous but she can say "Eat! Eat!" like an order. Her recipes are lists of ingredients scribbled in Greek that my dad translated for me. I've been making her garlic chicken since I was 12! I make it for company a lot and always pass on the recipe. My only warning is that this dish derives a lot of flavor from the olive oil. I use an imported extra-virgin Greek olive oil made from kalamata olives. Inferior supermarket oils will not taste the same.

Provided by tecrz

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Yiayia's Garlic Chicken image

Steps:

Cut slits in chicken (2 or 3 per piece), place in casserole dish.
Combine oil, garlic, and lemon juice in a small bowl. Pour over chicken, making sure most of the garlic pieces stay on the chicken. Poke some down in the slits too.
Sprinkle with oregano.
Cover with foil tightly.
Bake 375 30-45 minutes, until chicken is done.
Serve with rice, spoon oil and lemon from pan over the rice.

Nutrition Facts : Calories 437.6, Fat 29.1, SaturatedFat 4.3, Cholesterol 98.8, Sodium 112.2, Carbohydrate 3, Fiber 0.2, Sugar 0.4, Protein 39.7

Ingredients

1 1/2 lbs boneless skinless chicken breasts
1/2 cup olive oil (see description)
7 -8 garlic cloves, sliced
1/4 cup lemon juice
oregano

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Yiayias Easy Greek Chicken Salad Recipes

GREEK SALAD CHICKEN

YIAYIA'S EASY GREEK CHICKEN SALAD

Give your next chicken salad a Greek makeover with black olives, tomatoes, cucumbers and feta cheese.

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