Best 4 Greek Salad With Oregano Marinated Chicken Recipes

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Prepare to tantalize your taste buds with a culinary journey to the sun-kissed shores of Greece! Embark on a delectable adventure as we explore the secrets behind the perfect Greek salad and its harmonious pairing with oregano marinated chicken. Discover the art of creating a salad that bursts with the vibrant flavors of crisp cucumbers, juicy tomatoes, sharp red onions, and the aromatic bite of oregano. We'll guide you through the process of marinating chicken in a symphony of oregano, olive oil, lemon juice, and garlic, ensuring a tender and flavorful result. Get ready to savor the taste of tradition as we delve into the art of crafting this timeless dish.

Let's cook with our recipes!

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA



Grilled Greek Chicken Breasts with Whipped Feta image

I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.

Provided by Allrecipes

Categories     BBQ & Grilled Chicken Breasts

Time 2h35m

Yield 4

Number Of Ingredients 18

4 (8 ounce) boneless, skinless chicken breasts
¼ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon garlic powder
¼ cup olive oil
1 drizzle olive oil, or as needed
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 cup full-fat Greek yogurt
8 ounces feta cheese
1 teaspoon finely crushed garlic, or to taste
1 tablespoon chopped fresh mint
1 teaspoon lemon zest

Steps:

  • Cut chicken breasts in half lengthwise.
  • Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
  • Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
  • Preheat a charcoal grill until coals are white and very hot.
  • Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
  • Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg

GREEK CHICKEN MARINADE



Greek Chicken Marinade image

Greek marinade for chicken or pork with a bright, lemony flavor.

Provided by Denise D

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 7

1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground black pepper
¼ cup olive oil
¼ cup lemon juice

Steps:

  • Combine onion powder, garlic powder, basil, oregano, and pepper in a small bowl. Whisk in olive oil and lemon juice.

Nutrition Facts : Calories 130.6 calories, Carbohydrate 3 g, Fat 13.6 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 1.3 mg, Sugar 0.7 g

GREEK SALAD WITH OREGANO MARINATED CHICKEN



Greek Salad With Oregano Marinated Chicken image

From FoodTV site, by Dave Lieberman from the lite-n-healthy episode. This chicken could also be cooked on a grill, which is what I would do. Posting for ZWT 6.

Provided by diner524

Categories     Salad Dressings

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1 couple good pinches salt
10 grinds black pepper
4 boneless skinless chicken breasts (6-7 ounces)
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 garlic cloves, smashed with the side of your chef's knife
1 teaspoon dried oregano
3 pinches salt
10 -15 grinds black pepper
2 -3 romaine lettuce hearts
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes, cored and cut into 1/2-inch chunks (about 3/4-pound)
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olive, coarsely chopped
1/4 cup crumbled feta cheese

Steps:

  • To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
  • To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
  • Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
  • To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
  • Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
  • Toss salad just before serving and fan chicken out on top.

Nutrition Facts : Calories 457.6, Fat 28.4, SaturatedFat 5.3, Cholesterol 83.9, Sodium 514.9, Carbohydrate 22.9, Fiber 9.9, Sugar 9.1, Protein 32.3

GREEK CHICKEN WITH CUCUMBER-FETA SALAD



Greek Chicken With Cucumber-Feta Salad image

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

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

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.

Tips:

  • Marinate the chicken for at least 30 minutes, or up to overnight. This will help to infuse the chicken with flavor and make it more tender.
  • Use a variety of fresh vegetables in your salad. This will give your salad a colorful and flavorful appearance. Some good options include tomatoes, cucumbers, onions, and bell peppers.
  • Don't overdress your salad. A little bit of dressing goes a long way. Too much dressing can drown out the flavors of the other ingredients.
  • Use fresh herbs in your dressing. This will give your dressing a more flavorful and aromatic taste. Some good options include oregano, basil, and thyme.
  • Serve your salad immediately. This will prevent the vegetables from wilting and the dressing from becoming watery.

Conclusion:

Greek salad with oregano-marinated chicken is a delicious and healthy meal that is perfect for a summer lunch or dinner. The chicken is tender and flavorful, and the salad is refreshing and light. This recipe is also a great way to use up leftover chicken. If you are looking for a quick and easy meal that is packed with flavor, then this Greek salad with oregano-marinated chicken is the perfect recipe for you.

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