Best Greek Salad With Shredded Chicken Recipes

GREEK YOGURT CHICKEN SALAD

Greek Yogurt Chicken Salad image

This chicken salad is missing one of the classic chicken salad ingredients, mayonnaise. Instead, it uses Greek yogurt that lends some added tang and boosts the healthiness of the salad.

Provided by My Hot Southern Mess

Categories Salad

Time 1h10m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 teaspoons honey
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh dill
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon onion powder
2 cups cooked, shredded chicken
½ cup celery, diced

Steps:

Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix well until dressing is smooth and creamy.
Combine shredded chicken and celery in a large bowl. Top with dressing and mix to combine. Chill for 1 hour before serving.

Nutrition Facts : Calories 106.3 calories, Carbohydrate 4.6 g, Cholesterol 30.8 mg, Fat 5.3 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 2.2 g, Sodium 309.3 mg, Sugar 3.6 g

GREEK SALAD WITH CHICKEN

Greek Salad with Chicken image

Greek salad is amazing, especially when it's topped with slices of grilled chicken. Plus, the dressing is so easy to pull together.

Categories salad

Time 2h

Yield 4 servings

Number Of Ingredients 23

Ingredients

3 tbsp. olive oil
3 tbsp. red wine vinegar
2 tbsp. honey
2 tbsp. dijon mustard
1 tsp. dried oregano
3 skinless, boneless chicken breasts (about 1 1/2 pounds)
1 tsp. kosher salt
1/2 tsp. black pepper
2 tbsp. minced pitted kalamata olives
1/4 c. olive oil
2 tbsp. red wine vinegar
1 tsp. sugar, plus more to taste
1 garlic clove, minced
1/4 tsp. kosher salt, plus more to taste
Black pepper, to taste
1 head romaine lettuce, thinly sliced
2 ripe tomatoes, cut into chunks
1 large cucumber, peeled and cut into chunks
1/2 red onion, thinly sliced
3/4 c. pitted kalamata olives, halved
6 oz. crumbled feta cheese
Kosher salt and pepper, to taste
Pita chips, for topping (see recipe)

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.

GREEK SALAD WITH SHREDDED CHICKEN

Greek Salad With Shredded Chicken image

The original version of this salad was found on Allrecipes. This salad sounded so tasty that I was indeed surprised to see that it wasn't already posted to this website. Posted for ZWT #6--2010.

Provided by CarrolJ

Categories < 30 Mins

Time 30m

Yield 12 cups salad, 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon dried dill weed
1/4 teaspoon dried oregano
1 tablespoon garlic (minced)
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
6 cups chopped romaine lettuce
2 1/2 cups chicken (cooked & shredded)
1/2 cup sun-dried tomato (chopped)
1 medium cucumber (peeled, seeded & chopped)
1/3 cup finely chopped red onion
1/2 cup sliced ripe black olives
1/2 cup crumbled feta cheese

Steps:

Whisk vinegar, oil, dill, oregano, garlic, salt and pepper in a large bowl.
Add lettuce, chicken, sun-dried tomatoes, cucumber, onion, olives and feta; toss to coat.