Best 8 Chopped Greek Salad With Chicken Recipes

GREEK CHICKEN SALAD

Steps:

• In a large bowl combine the chicken, carrots, cucumber, olives and cheese. Gently mix together. Add the salad dressing and mix well.
• Cover and refrigerate. Let flavors marinate for at least 1 hour. Serve on a bed of lettuce if desired.

CHOPPED GREEK SALAD

Steps:

• Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.

GREEK CHICKEN SALAD

Steps:

• Combine the first five ingredients. Set aside. In a small bowl, combine remaining ingredients. Toss with chicken mixture. Cover and chill for several hours.

CHOPPED GREEK CHICKEN SALAD

Steps:

• Combine ingredients.

CHOPPED GREEK SALAD WITH CHICKEN

Steps:

• Whisk vinegar, oil, dill (or oregano), garlic powder, salt, and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives, and feta; toss to coat.

CHOPPED GREEK SALAD WITH CHICKEN RECIPE - (4.6/5)

Steps:

• Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat. Tips & Notes Tip: If you don't have cooked chicken, poach 1 pound chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.

GREEK CHICKEN WITH CUCUMBER-FETA SALAD

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.

GREEK-INSPIRED CHICKEN SALAD

Steps:

• Place cucumbers in a colander; set onto a plate. Toss cucumbers with 1 teaspoon salt. Let rest to draw about liquid, about 30 minutes. Pat dry with paper towels.
• Place red onion and 1 cup cold water in a bowl. Let soak until the strong onion flavor is weakened, 5 to 10 minutes. Drain and rinse.
• Combine cucumbers, red onions, Greek yogurt, Kalamata olives, dill, vinegar, lemon juice, garlic, lemon zest, oregano, and black pepper in a bowl. Fold in chicken, feta cheese, and tomatoes. Cover with plastic wrap; refrigerate salad for at least 1 hour.
• Stir salad and serve on lettuce leaves.