Chicken Greek A Tikka Salad With Parsley Feta Pesto Recipes

Steps:

• In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.

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.

Steps:

• Preheat grill pan to high heat (I actually use the charcoal grill outside instead).
• Heat oven or toaster oven to 250 degrees.
• Wrap Pita bread in foil and place in oven to warm.
• Combine yogurt and next four ingredients. Coat chicken in mixture (I use a large ziplock for this part).
• Grill chicken for 5-6 minutes on each side or until cooked through.
• Combine lettuce, chopped veggies, olives, and hot peppers in a large serving bowl.
• Dress salad lightly with lemon juice, olive oil, salt, and pepper.
• Place remaining ingredients (for pesto) in food processor (except for olive oil).
• Turn processor on, and stream in olive oil.
• remove bread from oven and cut into wedges.
• Place grilled meat on top and dress liberally with pesto.Place pita wedges around the edges.

Steps:

• In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

Steps:

• Wrap breads in foil and place in 250 degree oven to warm. Combine yogurt, cumin, coriander, oregano and grill seasoning. Coat chicken in mixture then thread onto metal skewers. Brush grill pan and grill meat 5-6 minutes on each side. Combined chopped lettuce, chopped veggies, olives and hot peppers in large bowl. Dress salad lightly in lemon juice, evoo, s & p. Place ingredients for pesto in food processer except evoo. Stream in evoo as processer runs. Place grilled meat on salad and top with pesto. Serve with flat breads.

Steps:

• Pasta and Chicken:.
• Bring a large pot of water to a boil over high heat; add salt, then the penne. When the water returns to a boil, stir occasionally to separate the penne. Reduce the heat to medium-high and cook for 10 to 12 minutes, or according to package instructions, until the pasta is al dente. Drain well, rinse with cool water, and drain again.
• While the pasta is cooking, poach the chicken. Pour water into a medium saute pan, to a level about 1 1/2 inches deep (when it is added, the chicken should be covered by about 1/2 inch water). Stir in the salt. Bring the water to a boil over high heat. Add the chicken; reduce the heat to medium. Cover and cook for 8 to 10 minutes, or until the chicken is just cooked through.
• With a slotted spoon, remove the chicken from the skillet. Cut it into 1-inch pieces and place on a plate to cool. Discard the poaching liquid.
• Basil Pesto:.
• Process all the ingredients in a food processor (or blender) until the mixture is a coarse puree. Taste and adjust the seasoning.
• The pesto will keep for up to 1 week in a covered container in the refrigerator; pour a thin film of olive oil on top of the pesto to prevent discoloration. For longer storage, spoon the mixture into a foil-lined custard cup, cover tightly with foil and freeze. Once frozen, remove the foil-wrapped packet and store in a freezer bag for up to 2 months. Thaw in the refrigerator or remove from the foil and thaw quickly in the microwave.
• Creamy Pesto Dressing:.
• Whisk together the dressing ingredients in a small bowl. Taste and adjust seasoning.
• In a medium bowl toss together the pasta, chicken, carrots and grapes. Add the dressing and toss again. Place lettuce on plate and scoop the chicken mixture on top, and garnish as you wish.
• The dressing will keep for up to 2 days in a tightly closed container in the refrigerator. (If it thickens after standing, thin with milk or water.) This salad can be made early the day it is to be served; refrigerate and serve later, either chilled or at room temperature.
• ***Variation***.
• Substitute other pasta shapes, such as rotini or rotelle.
• Rather than poaching the chicken breasts try grilling them.

Steps:

• Preheat a grill pan to high heat. Heat a toaster oven or oven to 250°F.
• In a bowl, combine the yogurt, coriander, cumin, oregano, and the grill seasoning. Coat the chicken in the mixture, then thread the meat onto metal skewers. Brush the grill pan with oil and grill the meat for 5 to 6 minutes on each side.
• Combine the chopped veggies, olives, and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice, EVOO, and salt and pepper.
• Place all ingredients for the pesto in the food processor except the EVOO. Turn the processor on and stream in EVOO until all is incorporated.
• Place the grilled meat on the salad and top liberally with the pesto, streaming it back and forth over the salad and the meat.