GREEK CHICKEN SALAD WITH TANGY GREEK DRESSING
- 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
- 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.
- To make the dressing vigorously whisk all the ingredients together until they combine.
- Place all of the salad ingredients in a large bowl.
- 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.
- Give the dressing another good stir, pour about ⅓ of it over the salad and toss to coat. Add more dressing to taste.
- Top the salad with the chicken and serve.
ROASTED RED PEPPER AND ARTICHOKE HUMMUS
- 1 can of Goya chickpeas [29 oz]
- 1 jar of marinated artichokes [6 oz]
- 1/4 cup of roasted red peppers [from a jar as well]
- garlic to taste
- sesame seeds to tast
- Drain and rinse your chickpeas.
- Add them to a food processor with a little bit of garlic and sesame seeds.
- Pulse until they are pureed but not completely smooth.
- Add your artichokes a little at a time, including the liquid that is the jar.
- Pulse for about 30 seconds and then add your red peppers.
- Mix until smooth and stop.
- Remove and put in a resealable container.
- Good for up to two weeks. [Store in the fridge.]
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Gyros Burgers with Spicy Yogurt Sauce
Cool, spicy yogurt sauce tops thin beef patties with Greek flavors, all stuffed inside a pita pocket.
1/2 cup plain Greek yogurt
1/4 teaspoon garlic powder
1 teaspoon Sriracha sauce
or to taste (this amount makes a fairly spicy sauce)
1 teaspoon kosher salt
peeled, seeded, and diced
seeded and diced
1/2 teaspoon dried oregano
2 cloves garlic
crushed (or substitute 1/2 tsp. garlic powder)
mixed baby greens or shredded lettuce
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.
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.
Spray large skillet with cooking spray and heat over medium-high. Cook burgers approximately 5 minutes per side, until cooked through.
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.
Slice burger patties in half, and slide a half patty into each prepared pita pocket. Enjoy!
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