Mediterraneanpotatosaladwithchicken Recipes

Steps:

• Place potatoes in a 3-qt. microwave-safe dish; add water. Cover and microwave on high for 10-15 minutes or until tender, stirring once. Drain; rinse in cold water., In a large bowl, combine the potatoes, onion, olives, tomatoes, parsley, pine nuts, salt and pepper. Drizzle with dressing; toss to coat. , Let stand at room temperature for 1 hour before serving. Sprinkle with feta cheese. Refrigerate leftovers.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
• Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.

Steps:

• In a bowl large enough for tossing salad, add diced chicken breast.
• Chop the romaine and add to salad bowl. Toss in the cucumber, olives and red onion and set aside.
• In a sealable jar or container with a lid, combine red wine vinaigrette, Greek seasoning and crumbled feta cheese. Seal lid and shake vigorously.
• Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes.

Steps:

• Preheat the broiler. Toss the chicken with 1 tablespoon olive oil, the juice of 1 lemon, the garlic, mint, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside 10 minutes.
• Meanwhile, toss the pita wedges with 1 tablespoon olive oil on a baking sheet and season with salt and pepper. Broil until lightly golden, about 1 minute per side; transfer to a large bowl.
• Arrange the chicken on the baking sheet. Broil until cooked through and golden, about 4 minutes per side. Let cool.
• Tear the pita pieces in half. Add the cucumbers, tomatoes, parsley and scallions to the bowl, then add the remaining 2 tablespoons olive oil and the juice of the remaining lemon; toss. Chop the chicken and add to the bowl along with the greens. Season with salt and pepper and toss. Serve topped with the feta; drizzle with olive oil.

Steps:

• Cut any large potatoes in half to speed up the cooking.
• Put the potatoes in a large saucepan, completely cover with water and add salt.
• Bring to a boil.
• Cover and simmer over medium-low heat until a knife can pierce the center of the largest potato easily and the potato falls from the knife when lifted, about 25 minutes.
• Meanwhile prepare the dressing: In a small bowl whisk 2 tablespoons lemon juice with a pinch of salt, pepper, and cayenne pepper.
• Add 3 tablespoons olive oil and whisk again.
• Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle.
• Peel them if you like, and cut them into 1 inch cubes.
• Put them in a large bowl and add the onions, 3 tablespoons dressing and a sprinkling of salt and pepper.
• With a rubber spatula, fold together gently but thoroughly.
• Let potatoes cool to room temperature.
• Dice the tomatoes to add them to the salad, or cut them in thick wedges to use as garnish.
• Whisk the remaining dressing, pour it over the potatoes and fold it together.
• Add the parsley, capers, half the olives and the diced tomatoes to the potatoes and fold together lightly.
• Taste, adjust seasoning, and add more lemon juice and olive oil if needed.
• Garnish with the remaining olives and with the tomatoes, if you've cut them in wedges.
• Serve at room temperature.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
• Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
• Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
• Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.

Steps:

• Cook potatoes in boiling salted water for 10-12 minutes or until fork tender. Time may vary with size.
• Drain potatoes and cut into quarters.
• Gently toss together potatoes with dressing, parmesan cheese, parsley and roasted red peppers. Season with salt and pepper if desired.
• Sprinkle with almonds just before serving. Serve warm or chilled.

Steps:

• Boil potatoes until soft, about 15 minutes. Drain and let cool slightly. Cut into slices.
• While potatoes are cooling, whisk dressing ingredients together in a small bowl.
• In a large bowl, combine sliced potatoes, chicken, lemon juice, olives, green beans and dressing.
• Toss gently.
• Serve warm or refrigerate and serve cold.

Steps:

• Place potatoes in a large saucepan; add water to cover. Add 1 teaspoon salt. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain and place in a large bowl., In a small bowl, whisk olive oil, lemon juice, remaining salt, pepper and red pepper flakes until blended. Spoon over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, add sweet red pepper, onion, olives and bacon to potatoes. Sprinkle with feta and basil.

Steps:

• Cut the chicken into 1/2 inch cubes or shred, depending on your preference; set aside in refrigerator.
• Rough chop the garlic and anchovy on a cutting board; sprinkle with salt and mash into a paste with the side of your knife.
• Add paste to a small bowl, and whisk together with parsley, yogurt, mayonnaise, olives, capers, vinegar, mustard, and pepper to form the dressing.
• Place chicken, potatoes, and tomatoes in a large bowl, add the yogurt dressing, and toss gently to combine.
• Let rest 20 minutes to allow flavors to develop and meld.

Steps:

• In 3-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until tender; drain. Cool slightly. Cut potatoes into 3/4-inch cubes; place in large bowl.
• Meanwhile, line microwavable plate with microwavable paper towel. Place bacon on paper towel; top with another microwavable paper towel. Microwave on High 2 to 3 minutes or until bacon is crisp. Crumble bacon.
• Stir bacon, tomatoes, onion and olives into warm cubed potatoes. In small bowl, mix dressing and vinegar; pour over potato mixture, stirring gently to coat vegetables. Sprinkle with parsley. Serve warm or cool.

Steps:

• Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
• Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.