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- Meat and poultry
- Popular chicken
- Easy chicken
A delicious salad or topping for an open sandwich made with chicken, red onion, olives, red pepper, feta cheese and hummus.
48 people made this
- 300g cooked chicken breast, diced
- 1/4 red onion, finely chopped
- 1 teaspoon fresh lemon juice
- 2 tablespoons Greek yoghurt
- 4 tablespoons houmous
- 4 tablespoons Kalamata olives, chopped
- 1/2 red pepper, finely chopped
- 1 teaspoon chopped fresh dill
- 4 tablespoons crumbled feta cheese
MethodPrep:15min ›Ready in:15min
- Place diced cooked chicken in a large bowl. Stir in onion, lemon juice, yogurt, houmous, olives, red pepper and dill. Toss to combine. Sprinkle with feta cheese to serve.
Use leftover roast chicken for this recipe, or buy cooked chicken breast from the supermarket to make it easy on yourself!
Reviews & ratingsAverage global rating:(35)
Reviews in English (22)
very tasty & easy to make.Could add more to it if you wanted i.e peppers-29 Apr 2010
This was sooo tasty, highly recommend!-24 Oct 2011
MMM, MMM, MMM. Loved this! I added diced cucumber and tiny tomatoes instead of the bell pepper, otherwise all the same. Love the low fat, high-fat-tasting dressing. Served over spinach/arugula greens with some pita chips on the side.-13 Apr 2010
Greek chicken salad
Greek salad is a constant in our lives. I make it pretty much twice a week without fail as an easy side dish to grilled chicken, steak or pork and it makes the most delicious lunch served with toasted pita bread. I love adding grilled chicken to Greek salad as a way to add protein and make it a little more substantial which makes it perfect as an easy lunch or casual dinner. The easy Greek dressing doubles up as a marinade for the chicken and is delicious over the colorful salad.
Grilled Greek Chicken Salad
Yield: 6 servings
prep time: 30 minutes
cook time: 10 minutes
total time: 40 minutes
The BEST Greek salad you will ever have! With perfectly grilled, juicy chicken thighs and the most heavenly tzatziki dressing!
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds boneless, skinless chicken thighs
- 1 head romaine, roughly chopped
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 1 avocado, halved, seeded, peeled and sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup pitted kalamata olives
- 4 ounces feta, cubed
For the tzatziki dressing
- 1 cup Greek yogurt
- 5 tablespoons buttermilk
- 2 tablespoons chopped fresh dill
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- In a medium bowl, whisk together Greek yogurt, buttermilk, dill, lemon juice, lemon zest and garlic season with salt and pepper, to taste set aside.
- In a small bowl, combine oregano, basil, thyme, paprika, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with oregano mixture.
- Preheat grill to medium heat.
- Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
- To assemble the salad, place romaine lettuce in a large bowl top with chicken, cucumber, tomatoes, avocado, onion, olives and feta. Pour the tzatziki dressing on top of the salad and gently toss to combine.
- Serve immediately.
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Yes, it is filled with Vitamin A, Vitamin C, Iron, Potassium and loaded with antioxidants. It is a great salad to have on hand and serve with your main dish.
A traditional greek salad dressing is made out of red wine vinegar, lemon juice, oregano, dijon mustard, salt and pepper. Then olive oil is slowly added and whisked in together to create a light smooth tangy herbaceous dressing the greeks are famous for.
If you do not have Greek seasoning, just use more oregano. And vise versa, if you don't have oregano use more Greek seasoning.
I use fresh lemon because I usually keep them in my fridge at all times. If you do not have fresh lemon you can leave the zest out of the recipe and just use bottles lemon juice for some flavor.
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Ingredients you&rsquoll need to make this Greek Salad with Chicken:
- Lettuce: I like to use Green Leaf Lettuce instead of Romaine because it has more nutrients than romaine, but still has the same texture.
- Chicken: Boneless Skinless Chicken Breasts are what I used in this recipe, however, if you like with dark meat than boneless skinless chicken thighs would be great substitute here as well.
- Tomatoes: For a sweeter tomato to compliment the flavors in the salad I use halved cherry tomatoes. However, you could also use roma, beef steak or even heirloom tomatoes in this recipe.
- Cucumbers: Cucumbers are a must in greek salads, I like to use the seedless english cucumbers because I like the taste better.
- Red Onion: Sliced red onions are a staple in most greek salads, they are sweeter than yellow but still give you that onion taste to add varying flavors to your salad.
- Kalamata Olives: You can omit this if you like, we just like the brininess of them and gives the salad nice tangy pop! Make sure to get the pitted, no one likes eating a salad and have to deal with a seed mid-chew.
- Feta Cheese: For a salty twist in every bite, I recommend getting a block and then crumbling so you have varying sizes.
Easy Greek Tzatziki Chicken Salad
Is it too late for me to start working on getting a bikini bod in time for summer? Yes? Probably? But I mean I have this Easy Greek Tzatziki Chicken Salad, and that has to count for something. You see, this spin on chicken salad fulfills some pretty difficult criteria: it’s healthy, it’s simple, and it tastes soooooo good.
Before you yell BURN THE WITCH! allow me to explain how this magical recipe came to be.
One day, my good friend (who would prefer not to be named in order to protect himself from scrutiny) stopped by with his Wawa chicken salad hoagie and I watched him literally lick up huge blobs of mayo that had oozed out of his sandwich. Like any normal human being, I had an immediate gagging reaction. Plain mayo gives me chills– the bad kind.
“Oh come on, don’t you have a condiment that you would think about eating off of the floor if no one was watching?” First of all, no! Second of all, wait… maybe.
Honestly, I really love tzatziki sauce. And hot sauce, but that’s not the point of this post. Tzatziki, with its garlicky, herby, tangy amazingness, is forever welcome in my home, be it on a sandwich, in a salad, or on the floor. My love for tzatziki is not limited by my desire to not be disgusting.
I think I may be exaggerating, but who really knows at this point.
Anyway, that revelation got the gears turning– chicken salad, tzatziki, ooh Greek food, let’s add some olives, mmm feta cheese– and I wound up making this Greek Tzatziki Chicken Salad the very next day.
Did I mention, by the way, that tzatziki is a great healthy alternative to mayo? Because that was was I was trying to get at. Tzatziki is made of greek yogurt, lemon juice, garlic, cucumber, herbs, and a pinch of salt. That all adds up to less than 10% of the calories by weight than mayo, and 10 times the protein. It was a wonderful way to make me feel better about the massive amounts of Mac & Cheese I devoured last week.
To keep things quick and easy (and most importantly, to prevent having to heat up the oven on a very hot day), I decided to use rotisserie chicken. However, shredded chicken or leftover chicken will work well if you’d prefer. Whatever it takes to get this in your belly ASAP.
But right before you get it in your belly, make sure to take a picture of your Easy Greek Tzatziki Chicken Salad and tag it with #hostthetoast on Instagram or Twitter, as always!
FAQ&rsquos and tips
- Mixed greens or spinach can be used in place of romaine lettuce
- Allow the chicken to sit for covered after they are sliced for a juicier chicken
- Any cucumber will work
- Red onions are milder but feel free to use white sweet onions
- Avocado oil in place of olive oil
What is Greek chicken salad
A simple salad that&rsquos made of lettuce, cucumbers, fresh tomatoes, and onions. Topped with crumbled feta cheese and kalamata olive and then tossed in with a homemade Mediterranean tangy and zesty dressing that&rsquos made with oregano olive oil, garlic, red wine vinegar, salt, and pepper.
How long does Greek salad last in the fridge
A salad that&rsquos tossed in with a citrus dressing will last for 3 days tops because the leafy greens will just start to wilt and get soggy. Even the cucumbers! To get your salads to last longer, consider storing the dressing in a small container, and mix it in when ready to eat.
How healthy is a greek salad
Greek salads are low in calories and nutrient-dense. All ingredients used are fresh, clean, and healthy. Especially if a grilled chicken is added to the salad to make it a complete low carb and healthy meal. Also, compared to other types of cheese, feta cheese is a brined cheese that&rsquos low in calories and fat.
Bulgur is located in your grocery store where you might find all of the other whole grains like quinoa or barley. If your market has a bulk foods section, you might be able to locate bulgur there. It might be in the cereal aisle, near the oatmeal and other breakfast grains. And if all else fails, it’s probably in the international aisle since it’s commonly used in Middle Eastern food too.
This Greek Bulgur Salad is tossed with a very simple lemon and olive oil mix. That’s all it needs to make this salad awesome!
If you’re looking for more salad recipes using grains, you might like to try my Mexican Quinoa Salad or this Tomato Cucumber Barley Salad. Tabbouleh and Mediterranean Farro Salad are good choices too.
To make this simple chicken salad you will need:
Shredded or Chopped Cooked Chicken: You can use rotisserie chicken or chicken breasts, but I like to make quick Instant Pot shredded chicken to use in this recipe. I follow these steps for how to shred chicken easily. If you don’t have cooked chicken ready you can always poach a chicken breast on the stove.
Plain Greek Yogurt or Mayo: Greek yogurt is thick and creamy, and it makes a great healthy substitute for mayonnaise. You can use full fat, 2% or nonfat Greek yogurt in this recipe, depending on your preferences. Be sure to use plain (not flavored) yogurt. Of course, you can use mayo in this recipe if you prefer.
Seasonings: My recipe uses garlic powder, salt and pepper. I find that you don’t need to add too much seasoning because there are lots of flavors going on in this chicken salad. You can try adding a splash of lemon juice or a squeeze of Dijon mustard if you want.
Celery: I love the crunch that celery adds to this chicken salad. Chop the celery into small pieces so that it doesn’t overwhelm the salad.
Nuts: Pecans, walnuts, and sliced almonds all work well in this recipe. If you have a few minutes, toasting the nuts in a skillet on the stove will add a lot of flavor.
Grapes: Chicken salad with grapes is a classic and I love the sweetness that grapes add to this salad. You can also try mixing in chopped apple, dried cranberries or dried cherries.
To make this chicken salad, start with the dressing. I make the dressing in a large bowl and then add the other ingredients to that same bowl. Stir together the plain Greek yogurt, garlic powder, salt and pepper.
Next, you will add the rest of the salad ingredients to the bowl and stir everything together. Taste the chicken salad and add more seasoning if needed.
You can keep the chicken salad in a covered container in the refrigerator for up to 3-4 days, as long as you made it with chicken cooked that same day. Serve chicken salad on bread, croissants or lettuce.