Best Baked Greek Chicken Salad Recipes

ROASTED GREEK SALAD

Steps:

• Preheat the oven to 475 degrees F.
• Mix together the olive oil, oregano, salt, pepper and garlic in a small mason jar. Set aside.
• Place the cherry tomatoes, bell peppers and feta on a sheet pan. Add 2 tablespoons of the olive oil mixture and toss. Add the lemon halves to the pan and roast until the vegetables and feta have browned, 15 to 17 minutes. Allow them to cool, about 20 minutes.
• To assemble, toss the roasted tomatoes, bell pepper and feta together with the cucumbers, olives and red onion, then place on a platter.
• Add the juice from the roasted lemons to the remaining olive oil mixture in the mason jar. Secure the lid and shake until combined. Drizzle the salad with half of the dressing. Arrange dill leaves over the top and serve with the remaining dressing on the side.

GREEK CHICKEN SALAD

Steps:

• Whisk together all the marinade ingredients.
• Place the chicken in a bowl and pour over half of the marinade. Reserve the rest for dressing.
• Allow the chicken to marinade for at least 10 minutes but up to 24 hours, covered in the fridge.
• Cook the chicken in a large, hot pan or skillet until cooked through and golden brown on both sides. Remove from the pan and allow to rest for 5 minutes before slicing.
• Place the lettuce onto a large platter and add the tomatoes, cucumber, avocado, olives and feta cheese. Add the sliced chicken then pour over the dressing before serving.

GREEK CHICKEN SALAD

Steps:

• Combine the first five ingredients. Set aside. In a small bowl, combine remaining ingredients. Toss with chicken mixture. Cover and chill for several hours.

GREEK SALAD WITH CHICKEN

Steps:

• For the chicken: Whisk the olive oil, vinegar, honey, mustard and oregano in a bowl, then pour all but 2 tablespoons of the mixture into a resealable plastic bag. Add the chicken to the bag, seal and turn to coat. Let marinate in the refrigerator for 1 to 2 hours.
• Preheat a grill or grill pan to medium high. Remove the chicken from the marinade, season with the salt and pepper and grill until cooked through, 8 to 9 minutes per side. Remove and let rest 10 minutes. Spoon the reserved marinade over the chicken and slice.
• For the dressing: Combine the olives, olive oil, vinegar, sugar, garlic, salt and pepper in a medium bowl. Whisk until combined. Taste and adjust the seasonings (I almost always add a little more sugar).
• For the salad: Combine the lettuce, tomatoes, cucumber, red onion, olives and half the feta in a bowl.
• Pour some of the dressing over the salad, season with salt and pepper to taste and toss. Add the chicken. Just before serving, top with more feta, more dressing and pita chips.

BAKED GREEK CHICKEN SALAD

Steps:

• Place chicken breasts in a baking dish.
• Sprinkle with spice mixture, recipe #425441.
• Mix together lemon juice and melted butter; pour over chicken.
• Bake at 350 degrees Fahrenheit for 1 hour, basting, until done, depending on size of your chicken.
• Slice chicken into strips.
• Toss lettuce, tomato, cucumber, onion, feta cheese, black olives, and fresh spinach. Cover with the cooked chicken strips.
• Mix lemon juice and oil and pour over salad unless you use the creamy Greek dressing.
• If you need a salad dressing other than the lemon and oil one here, you can try recipe #59898 from Evelyn of Athens.

GREEK CHICKEN SALAD

Steps:

• Combine first 6 ingredients in a large bowl.
• Combine yogurt, mayonnaise,oregano, and garlic in a small bowl.
• Pour over chicken mixture and toss well.
• Cover and chill for 2 hours.