GRILLED CHICKEN AND KALE GREEK SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toss the chicken with the salad dressing in a large resealable plastic bag and refrigerate for 1 hour.
- Remove the chicken from the marinade, pat dry with a paper towel, and sprinkle on both sides with salt and pepper.
- Preheat a grill or grill pan over medium-high heat. Grill the chicken until cooked through (165 degrees F), 7 to 8 minutes per side. Let cool, then cut into bite-size pieces.
- Toss together the cucumbers, onions, kale, couscous, feta, tomatoes, olives and dill in a large bowl. Add the grilled chicken and drizzle with the desired amount of dressing. Toss to coat. Season with salt and pepper. Garnish with the crispy chickpeas.
GRILLED CHICKEN GREEK SALAD
Toss together a simple Greek salad and top it with wedges of grilled pita and a skewer of grilled chicken.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat; lightly oil the grates.
- Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
- Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.
GRILLED CHICKEN PAILLARD WITH GREEK SALAD
Steps:
- Prepare a grill for medium-high heat, about 375 degrees F. Alternatively, heat a grill pan over medium heat.
- Meanwhile, place 1 chicken breast in a large resealable bag. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/2 inch thick. Transfer to a baking sheet or large plate. Repeat with the remaining chicken.
- Drizzle the chicken with 1 to 2 tablespoons grapeseed oil and then season each side with salt and pepper.
- Grill the chicken until cooked through and grill marks appear, 3 to 5 minutes per side. About 2 minutes before the chicken is done, grill the halved lemons, cut-side down.
- While the chicken is grilling, make the salad: Combine the arugula with the olives, tomatoes and feta in a large bowl. Tear the basil leaves and oregano and add them to the bowl. Add the juice from 1 of the grilled lemons, the olive oil and some salt and pepper. Toss together until evenly coated in with the dressing. Taste and add more salt or pepper, if needed.
- Remove the chicken to a large platter. Mound the salad on top. Cut the remaining grilled lemon into wedges and place on the platter. Serve family style.
GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
- Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
- Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
- Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
- Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
- To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!
GREEK SALAD WITH GRILLED CHICKEN
We love greek salad in our house so by adding grilled chicken you now have a meal. Serve oregano breadsticks on the side. To save time buy packaged, prewashed romaine lettuce. This main dish salad is from Cooking Light.
Provided by heather in Ont
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare grill or broiler.
- Combine first 8 ingredients in a large bowl. Brush the chicken with 2 tablespoons dressing.
- Place chicken on a grill rack or broiler pan coated with cooking spray, cook 5 minutes on each side or until chicken is done. Cut into 1/4 inch thick slices.
- Add lettuce and next 4 ingredients (through to onion) to remaining dressing in large bowl, toss well.
- Divide salad evenly among 4 plates, top each with serving with chicken and cheese.
- Yield: 4 servings (serving size: 2 cups salad, 3 ounces chicken and 1 tablespoon cheese).
Nutrition Facts : Calories 228.7, Fat 8.7, SaturatedFat 2.6, Cholesterol 81.2, Sodium 608.8, Carbohydrate 9.9, Fiber 3.4, Sugar 5, Protein 27.9
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