Greek Chicken Salad With Mint Vinaigrette Recipes

GREEK GRILLED CHICKEN SALAD

Greek Grilled Chicken Salad image

This grilled chicken salad combines marinated chicken, fresh veggies, and bold Greek flavors all in one tasty and easy dinner. There is a reason this Greek chicken salad with the tastiest lemon and olive oil dressing is one of my go-to supper salads!

Provided by Suzy Karadsheh

Categories Dinner

Time 35m

Number Of Ingredients 21

Ingredients

1 cup Greek yogurt
Juice of 1 large lemon
2 tbsp extra virgin olive oil (more for later)
2 tbsp red wine vinegar
3 garlic cloves (minced)
Kosher salt (generous pinch to taste)
Black pepper (generous pinch to taste)
1 tbsp oregano
1 tsp sweet paprika
1 tsp ground cumin
1 tsp ground coriander
pinch cayenne pepper (optional)
1.5 lb Chicken tenders
Homemade Greek dressing,
8 oz hearts of Romaine lettuce, (chopped )
10 oz cherry or grape tomatoes,
1 bell pepper any color, (cored and chopped)
1 English cucumber sliced into rounds, (diced)
2 shallots, (thinly sliced)
Pitted Kalamata olives, (to your liking)
Quality Greek feta blocks, (to your liking)

Steps:

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)
Prepare the dressing according to this Greek dressing recipe.
Prepare the salad. In a large bowl, combine the lettuce, cherry tomatoes, bell pepper, cucumber slices, shallots and kalamata olives. Add 4 tablespoons of the Greek dressing and toss to combine (you can always add more dressing to your liking). Leave some of the dressing (about 3 tablespoons or so) for later. Add feta cheese to your liking.
Cook the chicken. Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done. (See notes for outdoor grilling)
Assemble the grilled chicken salad. Transfer the salad to serving bowls and top each bowl with the cooked chicken then drizzle a bit more of the salad dressing directly over the chicken. Serve immediately.

Nutrition Facts : Calories 334.9 kcal, Carbohydrate 12.1 g, Protein 43.3 g, SaturatedFat 2.1 g, TransFat 0.1 g, Cholesterol 111.4 mg, Sodium 225.5 mg, Fiber 3.3 g, ServingSize 1 serving

GREEK CHICKEN SALAD WITH MINT VINAIGRETTE

Greek Chicken Salad with Mint Vinaigrette image

Kalamata olives, feta cheese, tomato, cucumber and more collaborate in this refreshing toss-together treat.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10m

Yield 4

Number Of Ingredients 14

Ingredients

3 tablespoons lemon juice
1 to 2 tablespoons olive or vegetable oil, if desired
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried mint leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 small clove garlic, finely chopped
6 cups bite-size pieces assorted salad greens
2 cups cut-up cooked chicken
1/3 cup crumbled feta cheese
1 medium tomato, cut into wedges
1/2 cucumber, cut lengthwise in half, seeded and cut into 1/4-inch slices
1/2 green bell pepper, coarsely chopped
2 medium green onions, sliced (2 tablespoons)
12 kalamata or pitted ripe olives

Steps:

In tightly covered container, shake all vinaigrette ingredients until well blended.
In large bowl, mix all salad ingredients. Add vinaigrette; toss to mix.

Nutrition Facts : Calories 200, Carbohydrate 8 g, Cholesterol 70 mg, Fiber 3 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 640 mg

GREEK SALAD WITH MINT

Greek Salad With Mint image

Make and share this Greek Salad With Mint recipe from Food.com.

Provided by Studentchef

Categories Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons kalamata olives, pitted and halved
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon garlic, minced
1/2 teaspoon ground pepper
4 cups romaine lettuce hearts
1 cup cherry tomatoes, halved
1/2 English cucumber, halved lengthise and thinly sliced
1/4 cup of fresh mint
2 teaspoons feta cheese, crumbled
1/4 cup baked pita chips, roughly broken

Steps:

In a large bowl, whisk together olives, olive oil, vinegar, garlic and ground pepper. Let stand for 10 minutes.
Add the remaining ingredients, and toss well.

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