Citrus Chicken Feta Salad Recipes

FETA CHICKEN SALAD

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.

CITRUS CHICKEN & FETA SALAD

Steps:

• Toss lettuce with chicken, oranges, peppers, onions and cheese in large bowl.
• Add dressing; mix lightly.
• Serve immediately.

LEMON CHICKEN WITH FETA ORZO

Steps:

• Equipment: large pan for chicken, small pot for orzo, grater, strainer
• In your small pot, add water and season heavily with salt. Once the water is boiling, add the orzo to the pot.
• Place your large pan over high heat. Grab your chicken thighs and season both sides generously with salt and pepper. Drizzle the pan with olive oil and add 1 tablespoon of butter. Add the chicken thighs to the hot pan.
• Smash your garlic, breaking apart the cloves but leaving the paper on, set aside. Zest your lemon, always rotating the lemon to a new spot that's not white. Cut your lemon into wedges and set aside.
• Check the underside of the chicken thighs, they should be browned nicely after having cooked for about 6 minutes. Flip the thighs to brown the other side. Add the smashed garlic to the pan. Now squeeze your lemon wedges all over the chicken and toss the wedges into the pan. Add your lemon zest, white wine, and feta water to the pan.
• Grab a bowl for your orzo. To the bowl, add well-crumbled feta, a drizzle of olive oil, Aleppo chili powder, dried dill, and mix well. Strain the orzo through a strainer and add to the bowl. Toss to combine and salt and pepper to taste.
• Back over to the chicken thighs. Tilt your pan and, using a spoon, baste the chicken with its sauce. Take the pan off the heat and crumble in 2 tablespoons of butter to finish the sauce.
• To serve, plate a pile of orzo. Add several chicken thighs on top, add lemon wedges, add garlic cloves (that have released from their paper), and spoon your sauce over the entire dish.

CITRUS & FETA SALAD, HOMEMADE HONEY-LIME DRESSING

Steps:

• 1. For Dressing: Mix the last six ingredients to make your dressing.
• 2. Chill.
• 3. For Salad: Prepare greens, radishes, and clementines. I use a mix of mixed greens, kale, spinach.
• 4. Remove pomegranate arils.
• 5. Place greens in a bowl with salad ingredients.
• 6. Optional, top with a cooked chicken breast.
• 7. Drizzle dressing over salad.

FETA CHICKEN SALAD

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.

CITRUS WALNUT SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
• Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
• Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.
• Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.
• Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
• Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick.
• Drizzle dressing over salad.