FETA CHICKEN SALAD
I grew up eating chicken because my father was the manager at a poultry facility, but this is the one dish that never gets boring. -Cheryl Lundquist, Wake Forest, North Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the lemon juice, oil, Greek seasoning, salt and pepper. Pour over chicken mixture; toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with cheese.
Nutrition Facts : Calories 198 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
RED WINE FETA CHICKEN SALAD
A chicken salad that came to be using leftovers from Recipe #294060. I'm not a big fan of mayo based salads so I love recipes that use different bases. This is a perfect use for leftover chicken or even turkey. I like to use feta cheese that has some sort of additional flavor to it. A favorite is basil and sundried tomato feta cheese. Serve this over romaine lettuce with fresh tomato slices for a filling lunch or dinner.
Provided by Christineyy
Categories One Dish Meal
Time 15m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Chop or shred chicken.
- Combine red onion, feta, red wine vinegar, grapes, and poppy seeds in a bowl. Throw in chicken and toss. Season with salt and pepper.
- Serve over a bed of lettuce with sliced or chopped tomato on the side.
Nutrition Facts : Calories 168.8, Fat 11.7, SaturatedFat 5.8, Cholesterol 51.1, Sodium 341.4, Carbohydrate 5.1, Fiber 0.4, Sugar 3.9, Protein 10.8
FETA CHICKEN SALAD
A basic chicken salad recipe with red bell peppers and feta cheese. Try using tomato-basil feta for added flavor!
Provided by CHELC44
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 598.7 calories, Carbohydrate 7.2 g, Cholesterol 163.1 mg, Fat 44.8 g, Fiber 0.8 g, Protein 40.8 g, SaturatedFat 18.7 g, Sodium 1061.1 mg, Sugar 4.5 g
CHICKEN CHOPPED MEDITERRANEAN SALAD WITH FETA VINAIGRETTE
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.
30-MINUTE GRILLED CHICKEN THIGHS WITH WATERMELON AND FETA SALAD
A few time-saving techniques make a complete grilled chicken dinner doable in under a half hour: Grating the garlic is faster than chopping it with a knife, and adds more garlicky flavor to the dish. Massaging the marinade into the chicken works its flavors into the meat, cutting down on marinating time. And you can make the sweet-and-savory watermelon salad while the chicken marinates.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for medium heat.
- Put the grated garlic into a large resealable bag. Add 1/4 cup oil, the lemon zest and juice, oregano and the chicken. Seal the bag tightly and use your hands to vigorously massage the marinade into the chicken, making sure that the chicken is evenly coated. Marinate for at least 10 minutes at room temperature.
- Meanwhile, remove the rind from the watermelon, cut the flesh into 1-inch cubes and put it in a large bowl. (You should have about 6 cups total.) Quarter the cucumber lengthwise and cut it into 1-inch pieces. Place on top of the watermelon in the mixing bowl. Cut the feta into 1/2-inch cubes, put on top of the cucumber and top with the olives. (Do not mix yet.) Set aside.
- Remove the chicken from the marinade and place it on a plate. Lightly oil the grill grates. Sprinkle the chicken liberally with salt and pepper and place the pieces skin-side down on the grill, leaving some space between the pieces. Cook until the skin is lightly charred and releases itself from the grill, about 2 minutes. Rotate the chicken about 90 degrees so that the skin won't burn and cook another 2 minutes. Flip and cook 5 minutes longer. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh registers 165 degrees F, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes.
- While the chicken rests, brush the cut sides of the baguette halves with 2 tablespoons oil and sprinkle with salt and pepper. Place the bread cut-side down on the grill until lightly charred and warmed through, about 2 minutes. Halve the remaining garlic clove and lightly rub the cut sides of the garlic onto the hot bread. Halve each piece of baguette.
- Scatter most of the mint over the watermelon mixture. Add the remaining 1/4 cup oil and a large pinch of salt and pepper and gently stir to combine. Divide the watermelon salad, chicken and bread among 4 large dinner plates. Garnish with the remaining mint.
FETA CHICKEN SALAD
Make and share this Feta Chicken Salad recipe from Food.com.
Provided by CaliforniaJan
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 396.7, Fat 24.5, SaturatedFat 9.6, Cholesterol 120.6, Sodium 653, Carbohydrate 11.3, Fiber 1.4, Sugar 5.7, Protein 31.9
GREEK SALAD
While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad is dressed lightly with olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.
Provided by Lidey Heuck
Categories dinner, easy, lunch, quick, weekday, salads and dressings, vegetables, main course, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
- Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
- Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.
GRILLED PEACH, CHICKEN & FETA SALAD
Contrast juicy sweet fruit with salty Greek cheese and finish with a honey, chilli and sherry vinegar dressing
Provided by Good Food team
Categories Dinner, Main course
Time 22m
Number Of Ingredients 8
Steps:
- Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
- Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
- Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.
Nutrition Facts : Calories 302 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium
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- Season and marinate the chicken tenders. In a large bowl, mix together the yogurt, olive oil, lemon juice, vinegar, garlic, salt, and spices. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight, if you like)
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