GREEK CHICKEN SALAD WITH TANGY GREEK DRESSING

GREEK CHICKEN SALAD

GREEK CHICKEN SALAD WITH TANGY GREEK DRESSING
PREP TIME
30 mins
COOK TIME
10 mins
TOTAL TIME
40 mins
Fresh greens, red onions, black olives, banana peppers, and feta cheese tossed with a simple homemade vinaigrette and then topped with tender marinated chicken.
Author: Heather Tullos
INGREDIENTS
  • For the Chicken:
  • 1 pound boneless skinless chicken breast, thinly sliced
  • 2 cloves of garlic, finely minced
  • 1 large lemon, juiced
  • 2 teaspoons red wine vinegar
  • 2 heaping tablespoons plain Greek yogurt
  • 2 tablespoons olive oil (plus an additional tablespoon for cooking)
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • For the Dressing:
  • ¼ cup red wine vinegar
  • 2 cloves garlic, very finely minced
  • 2 teaspoons lemon juice
  • 1 teaspoon spicy mustard
  • ¼ teaspoon onion powder
  • 1 teaspoon dried oregano
  • ¼ cup extra virgin olive oil
  • For the Salad:
  • 6-8 cups mixed greens
  • ½ cup red onion, thinly sliced
  • ½ cup sliced black olives
  • ¼ cup sliced banana peppers
  • 2 ounces crumbled feta cheese
INSTRUCTIONS
  1. Place the chicken in a medium bowl. Combine the garlic, lemon juice, red wine vinegar, plain Greek yogurt, olive oil, dried oregano, salt, and pepper, and then pour the marinade over the chicken. Toss to coat, cover and refrigerate for at least 30 minutes.
  2. To make the dressing vigorously whisk all the ingredients together until they combine.
  3. Place all of the salad ingredients in a large bowl.
  4. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. Add the chicken and most of the marinade (it will soak into the chicken as it cooks). Cook, stirring occasionally until the chicken is cooked through and slightly golden on all sides. Cook time will vary depending on how thinly you sliced your chicken. Mine usually takes about 8 minutes.
  5. Give the dressing another good stir, pour about ⅓ of it over the salad and toss to coat. Add more dressing to taste.
  6. Top the salad with the chicken and serve.

Greek Salad Quinoa Bowls | A fresh and delicious lunch or light dinner

Greek Salad Quinoa Bowls

Greek Salad Quinoa Bowls ( Greek Recipes )

Ingredients

  • 1 cup quinoa, dry
  • 1 medium cucumber, diced
  • 2 roma tomatoes, diced
  • 1/2 red onion, diced
  • 1 small red pepper, diced
  • 6 oz feta cheese, crumbled
  • simple vinaigrette (to taste)

Instructions

  1. Combine the quinoa and two cups of water in a medium saucepan over medium high heat until boiling. Reduce to a simmer, and continue cooking until all the water is absorbed, about 10 to 15 minutes.
  2. After quinoa has cooled, combine with the veggies and feta.
  3. Top with simple vinaigrette to taste (about half the original recipe makes for great flavor without being too much).

ROASTED RED PEPPER AND ARTICHOKE HUMMUS

ROASTED RED PEPPER AND ARTICHOKE HUMMUS

ROASTED RED PEPPER AND ARTICHOKE HUMMUS
INGREDIENTS
  1. 1 can of Goya chickpeas [29 oz]
  2. 1 jar of marinated artichokes [6 oz]
  3. 1/4 cup of roasted red peppers [from a jar as well]
  4. garlic to taste
  5. sesame seeds to tast
INSTRUCTIONS
  1. Drain and rinse your chickpeas.
  2. Add them to a food processor with a little bit of garlic and sesame seeds.
  3. Pulse until they are pureed but not completely smooth.
  4. Add your artichokes a little at a time, including the liquid that is the jar.
  5. Pulse for about 30 seconds and then add your red peppers.
  6. Mix until smooth and stop.
  7. Remove and put in a resealable container.
  8. Good for up to two weeks. [Store in the fridge.]

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Ordinary Gyros Burgers with Spicy Yogurt Sauce

Gyros Burgers

Gyros Burgers with Spicy Yogurt Sauce
Cool, spicy yogurt sauce tops thin beef patties with Greek flavors, all stuffed inside a pita pocket.
Servings Prep Time
4  15 minutes
Cook Time
10 minutes
Ingredients:
  • 1/2 cup plain Greek yogurt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried dill
  • 1 teaspoon Sriracha sauce
    or to taste (this amount makes a fairly spicy sauce)
  • 1 teaspoon kosher salt
    divided
  • 1 teaspoon cumin
    divided
  • 1/2 cucumber
    peeled, seeded, and diced
  • 1 tomato
    seeded and diced
  • 1 pound ground beef
  • 1/2 lemon
  • 1/2 teaspoon dried oregano
  • 2 cloves garlic
    crushed (or substitute 1/2 tsp. garlic powder)
  • 1/4 cup diced onion
  • freshly ground pepper
  • mixed baby greens or shredded lettuce
  • 4 round pita pockets
Instructions:
  1. Stir together yogurt, garlic powder, dried dill, Sriracha, 1/4 tsp. salt, and 1/4 tsp. cumin. Add cucumber and tomato, and stir gently to combine. Set aside.
  2. Stir together ground beef, 3/4 tsp. salt, 3/4 tsp. cumin, juice of 1/2 lemon, oregano, garlic, onions, and a few grinds of black pepper. Form meat into four thin patties.
  3. Spray large skillet with cooking spray and heat over medium-high. Cook burgers approximately 5 minutes per side, until cooked through.
  4. Cut each pita in half and carefully separate the center of the layers to form a pocket. (Leave edges attached.) Place about 1/2 c. of lettuce and 1/4 c. yogurt mixture into each pocket.
  5. Slice burger patties in half, and slide a half patty into each prepared pita pocket. Enjoy!

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A traditional delicious Greek salad with pasta and romaine lettuce, tomatoes, cherry tomatoes, red onion, cucumbers, black olives, feta cheese, and a red wine vinaigrette

A traditional delicious Greek salad with pasta

A traditional delicious Greek salad with pasta

PREP TIME
20 mins
TOTAL TIME
20 mins
Author: Chelsea
Serves: 4
INGREDIENTS
Salad
  • 4 cups romaine lettuce
  • 2 cups uncooked pasta, I used radiatore
  • 1 small red onion
  • 1 and 1/2 cups cherry tomatoes
  • 1 small cucumber
  • 1/2 cup black or kalamata olives
  • Feta cheese
Dressing
  • 3 tablespoons red wine vinegar
  • 1/4 teaspoon oregano
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon white sugar
INSTRUCTIONS
  1. Thoroughly wash the vegetables and then dry.
  2. Boil the pasta according to package directions.
  3. Meanwhile, chop the romaine lettuce and place in a bowl. Thinly slice the red onion and separate into sections. Alternatively, you can chop up the onion for the salad.
  4. Slice the cucumber into thin slices. (I like the peel on, but peel first if desired).
  5. Halve the cherry tomatoes, and slice the olives.
  6. Toss everything together.
  7. For the dressing, combine all of the ingredients in a re-sealable jar and shake until combined. Pour over the salad and toss to combine.
  8. Drain the pasta and run under cold water until cool. Add the pasta into the salad and toss once more.
  9. Crumble feta cheese over the salad to desired amount.

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