GREEK-STYLE CHICKEN PASTA SALAD
Whenever I have leftover chicken breast or cooked turkey I always make this pasta salad it's a favorite in our house. I usually boil up the whole package of pasta shells, but no need to double the dressing recipe, it's enough for the whole package of pasta. Also, I always add in 2 medium chopped firm tomatoes to the salad. You will love this, it's almost like a Greek salad!
Provided by Kittencalrecipezazz
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta as directed until al dente, careful not to overcook the pasta, just until chewy and firm, but cooked; drain well.
- Rinse in cold water.
- Mix together all pasta ingredients in a bowl.
- Mix all dressing ingredients; add to pasta mixture; toss well to coat.
- Let sit in refrigerator for 2 or more hours before serving, to blend the flavours.
- Sprinkle more Feta cheese on top to garnish.
- ***NOTE*** since this is a big favorite in my house, I usually just cook up the entire package of pasta, and just increase the vegetable amounts, there is really no need to double the dressing ingredients if you should use the whole package of pasta, as the salad may become oily, but by all means it may certainly be doubled if desired. The bacon is optional, I rarely add it.
Nutrition Facts : Calories 583.8, Fat 41, SaturatedFat 9.3, Cholesterol 51.4, Sodium 1092.4, Carbohydrate 35, Fiber 3.8, Sugar 3.4, Protein 19.9
GREEK CHICKEN AND ORZO PASTA SALAD
Provided by Katie Lee Biegel
Time 1h15m
Yield 8 servings
Number Of Ingredients 25
Steps:
- For the chicken: In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.
- Preheat a grill or grill pan to medium high.
- Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
- For the breadcrumbs: Preheat the oven to 400 degrees F.
- In a medium ovensafe skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Transfer to the oven and toast until golden brown, 3 to 4 minutes.
- For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.
- For the salad: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 8 minutes. Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.
- When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs.
GREEK PASTA SALAD WITH FETA AND CHICKEN
Provided by Robin Miller : Food Network
Categories main-dish
Time 18m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions.
- In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Add diced chicken, green pepper, and mint.
- Drain pasta and add to bowl with dressing and chicken. Toss to combine. Cover with plastic and refrigerate until ready to serve. Top with feta cheese just before serving.
GREEK CHICKEN PASTA
This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.
Provided by Althea
Categories World Cuisine Recipes European Greek
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
- Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.
Nutrition Facts : Calories 487.7 calories, Carbohydrate 70 g, Cholesterol 55 mg, Fat 11.4 g, Fiber 7.5 g, Protein 32.6 g, SaturatedFat 2.8 g, Sodium 444 mg, Sugar 4.9 g
GREEK CHICKEN TORTELLINI SALAD
Take all the credit for this Greek-inspired salad. No need to tell anyone you used ready-made cheese tortellini and rotisserie chicken!
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 5 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt. Rinse with cold water; drain well.
- Mix yogurt, dressing, lemon zest and juice until blended.
- Place pasta in large bowl. Add chicken, olives and yogurt mixture; mix lightly. Refrigerate several hours or until chilled.
- Add tomatoes and parsley; mix lightly.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 570 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 2 g, Protein 17 g
GRECIAN PASTA & CHICKEN SKILLET
We love a homemade meal at the end of the day. But the prep involved? Not so much. My Greek-inspired pasta is lemony, herby and, thankfully, easy. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, combine the first 6 ingredients; add spaghetti. Bring to a boil. Cook until chicken is no longer pink and spaghetti is tender, 5-7 minutes., Stir in artichoke hearts, spinach, red pepper, olives, green onion, parsley, lemon zest, lemon juice, oil and pepper. Cook and stir until spinach is wilted, 2-3 minutes. If desired, sprinkle with cheese.
Nutrition Facts : Calories 373 calories, Fat 15g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 658mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
GREEK-STYLE CHICKEN PASTA SALAD RECIPE - (4.4/5)
Provided by carvalhohm2
Number Of Ingredients 14
Steps:
- Bring two pots of water to a boil. Into one pour the dry pasta and cook until al dente according to package instructions. Drain and return pasta to the pot, tossing with the olive oil. Set aside. Drop the chicken breasts into the other pot, reduce to simmer, cover and allow to cook for about 20 minutes, or until no pink remains. Place the chopped vegetables and garlic in a large bowl with half the salt, half the pepper, and half the dressings. Mix with large spoon. Remove chicken breasts from pot, drain and cut into one-inch cubes. Toss with the rest of the salt and pepper. Add to the bowl along with the pasta and balance of the salad dressings. Add the cheese. Mix well. Adjust seasonings to taste. Refrigerate for at least 3 hours before serving. This is a big salad and serves 12-16.
GREEK-INSPIRED CHICKEN SALAD
A different twist on chicken salad. Light and refreshing! Garnish with extra dill.
Provided by janet
Categories Salad Vegetable Salad Recipes
Time 2h5m
Yield 4
Number Of Ingredients 16
Steps:
- Place cucumbers in a colander; set onto a plate. Toss cucumbers with 1 teaspoon salt. Let rest to draw about liquid, about 30 minutes. Pat dry with paper towels.
- Place red onion and 1 cup cold water in a bowl. Let soak until the strong onion flavor is weakened, 5 to 10 minutes. Drain and rinse.
- Combine cucumbers, red onions, Greek yogurt, Kalamata olives, dill, vinegar, lemon juice, garlic, lemon zest, oregano, and black pepper in a bowl. Fold in chicken, feta cheese, and tomatoes. Cover with plastic wrap; refrigerate salad for at least 1 hour.
- Stir salad and serve on lettuce leaves.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 8.7 g, Cholesterol 115 mg, Fat 22 g, Fiber 1.3 g, Protein 37.1 g, SaturatedFat 9.3 g, Sodium 1326.7 mg, Sugar 5 g
GREEK CHICKEN PASTA
This hearty main dish has great Mediterranean flavor. I left out the olives, and my family still loved it. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. , Meanwhile, in a large ovenproof skillet, melt butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes and olives. , Drain pasta; stir into the pan. Broil 3-4 in. from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley.
Nutrition Facts :
GREEK CHICKEN & PASTA SALAD WITH FETA
Let your next pasta salad put you in mind of your last (or future) trip to the Greek Isles! Toss it with chicken, tomatoes, olives and crumbled feta.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook broth, 1/4 cup dressing and oregano in large skillet on medium heat 10 min. Add chicken; cover. Simmer on medium-low heat 8 min. or until chicken is done, stirring occasionally.
- Drain pasta. Transfer chicken to large serving bowl. Add remaining dressing, pasta and all remaining ingredients except peppers; mix lightly. Top with peppers.
- Refrigerate 1 hour.
Nutrition Facts : Calories 560, Fat 22 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g
GREEK CHICKEN WITH CUCUMBER-FETA SALAD
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
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.
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GREEK CHICKEN PASTA SALAD RECIPE - ADD A PINCH
From addapinch.com
5/5 (2)Total Time 20 minsCategory Main Course, SaladCalories 192 per serving
- Meanwhile, spray a grill pan with olive oil and set over medium heat. Cut chicken breasts in half lengthwise and arrange the four pieces on the grill pan. Sprinkle with Stone House Seasoning and cook on one side for 4 minutes. Turn over and cook on the other side until the chicken is cooked throughout and registers 165º F when checked with an internal thermometer, about 4 more minutes. Remove the chicken from the grill pan and cut into 1/2-inch pieces.
- Add the halved grape tomatoes, cucumber slices, diced peppers and onions, pitted olives, diced chicken and the feta cheese to the pasta.
- Whisk together the olive oil, vinegar, Stone House Seasoning, oregano, basil, and Dijon mustard until well combined.
GREEK CHICKEN PASTA SALAD - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
5/5 (2)Total Time 40 minsCategory Salad, Side DishCalories 215 per serving
- In a small bowl combine all of the spices and sprinkle evenly all over the chicken. Cook or grill the chicken until no longer pink inside and let it rest for at least 5 minutes before dicing it.
- Cook the pasta according to package instructions, drain and cool to room temperature then place in a large serving bowl.
- Whisk together all of the ingredients for the vinaigrette and pour over the pasta salad. Toss everything together until it's coated. Taste for seasoning then serve or cover and refrigerate until ready to serve.
GREEK CHICKEN PASTA SALAD - SIMPLY HOME COOKED
From simplyhomecooked.com
Cuisine Greek, ItalianTotal Time 17 minsCategory SaladCalories 399 per serving
- Now cook your pasta al dente or according to the package. Once the pasta is cooked pour it into a colander and rinse with cold water to stop the pasta from cooking. 
- No place to cook pasta into a large bowl along with the chopped vegetables, cooked chicken, drained olives, and feta cheese
- Now pour the homemade Greek salad dressing (or store-bought) over the pasta salad ingredients and stir everything until well incorporated.
GREEK CHICKEN PASTA SALAD - BUDGET BYTES
From budgetbytes.com
4.9/5 (36)Calories 710 per serving
- Use a zester, microplane, or small-holed cheese grater to remove the zest from the lemon. Set the zest aside. Squeeze the juice from the lemon into a separate bowl. You'll need at least 1/4 cup juice.
- Prepare the dressing and marinade by mincing two of the three cloves of garlic and combining them with 1/4 cup lemon juice, olive oil, oregano, salt, some freshly cracked pepper, and a pinch of the lemon zest. Whisk these ingredients until well combined.
- Place the chicken thighs in a small zip lock bag and add half of the dressing, saving the rest to add to the salad later. Mince one more clove of garlic and add it to the bag with the chicken and marinade. Squeeze the air out and massage the bag to make sure the thighs are well coated in the marinade. Refrigerate the thighs for at least 30 minutes.
- While the chicken is marinating, cook the pasta according to the package directions, drain in a colander, and let cool.
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