MEDITERRANEAN ORZO CHICKEN SALAD
Steps:
- Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well., In a large bowl, combine pasta, chicken, tomatoes, cheese, olives and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 397 calories, Fat 16g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 407mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 10g fiber), Protein 22g protein. Diabetic Exchanges
CHICKEN CHOPPED MEDITERRANEAN SALAD WITH FETA VINAIGRETTE
Steps:
- In a bowl large enough for tossing salad, add diced chicken breast.
- Chop the romaine and add to salad bowl. Toss in the cucumber, olives and red onion and set aside.
- In a sealable jar or container with a lid, combine red wine vinaigrette, Greek seasoning and crumbled feta cheese. Seal lid and shake vigorously.
- Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes.
MEDITERRANEAN CHICKEN AND ORZO SALAD IN RED PEPPER CUPS
This yummy recipe won my mom a blue ribbon at the Wisconsin State Fair. It is very beautiful and flavorful!
Provided by geranium
Categories Salad 100+ Pasta Salad Recipes Greek Pasta Salad Recipes
Time 1h1m
Yield 4
Number Of Ingredients 16
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.
Nutrition Facts : Calories 461.9 calories, Carbohydrate 52.3 g, Cholesterol 30.9 mg, Fat 19.9 g, Fiber 4.5 g, Protein 18 g, SaturatedFat 4.6 g, Sodium 579.9 mg, Sugar 4 g
MEDITERRANEAN CHICKEN AND ORZO SALAD WITH SUN-DRIED TOMATOES AND PINE NUTS
Steps:
- Bring a large pot of salted water to a boil. Cook the orzo according to the package directions. Drain well.
- In a large bowl, combine the orzo with the chicken, sun-dried tomatoes, basil, olives, and pine nuts.
- To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. Pour the dressing over the salad and toss to combine.
- Divide the greens equally among four to six plates and serve the chicken and orzo salad on top.
GRILLED MEDITERRANEAN CHICKEN, MELON AND FETA SALAD
From the LCBO's Food and Drink Magazine. The salty taste of the feta cheese in this Greek-inspired salad complements the sweetness of the cantaloupe. NOTE: Cooking time includes 4 hours marinating time.
Provided by Dreamer in Ontario
Categories One Dish Meal
Time 4h32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large measuring cup, whisk lemon juice with pepper, garlic, 1/2 cup oil and 1/4 cup mint.
- Pour half into a resealable plastic bag, add chicken to lemon juice mixture in bag, turning to evenly coat.
- Press air out of bag then seal tightly. (Alternatively, place chicken in a shallow dish and pour in half the lemon juice mixture. Cover with plastic wrap).
- Marinate in the refrigerator, turning occasionally for at least 4 hours, but preferably overnight.
- To remaining lemon juice mixture, whisk in remaining 2 tbsp oil and salt. Refrigerate, covered, until ready to use.
- Grease grill and preheat barbecue to medium.
- Remove chicken from marinade, discarding any that remains.
- Sprinkle both sides of chicken with salt, then place on grill and barbecue until juices run clear, about 6 minutes per side.
- Remove from barbecue and set aside.
- Meanwhile, remove reserved dressing from fridge.
- Peel cantaloupe, discard seeds and cut into very thin wedges.
- Line 4 large salad plates with spinach.
- When chicken is cool, for each salad, slice each breast and fan onto spinach.
- Arrange cantaloupe on spinach.
- Sprinkle salads with cherry tomatoes, feta and green onion.
- Drizzle to taste with remaining dressing.
- Sprinkle with remaining 2 tbsp mint.
MEDITERRANEAN CHICKEN SALAD
"This is a variation on two different salads I like. My family especially likes this when it's warm outside," says Amy Lewis of Carmichael, California.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Pour over chicken mixture and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 291 calories, Fat 16g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 544mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.
MEDITERRANEAN CHICKEN AND PASTA SALAD (LOW GI, LOWFAT)
From "The Good Carb Cookbook", posted for safe keeping. Note: Cooking time = refrigeration time. Note: 5/8 cups dressing is 1/2 cup plus 2 tablespoons.
Provided by Treewoman
Categories Chicken Breast
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the dried tomatoes and water in a small pot and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 2 minutes or until the tomatoes are soft and the liquid is absorbed. Set aside to cool to room temperature.
- Cook the pasta al dente according to package directions. Drain, rinse with cool water and drain again.
- Put the cooked pasta in a medium sized bowl. Add the tomatoes, chicken, artichoke hearts, olive and scallions; toss to mix well. Pour 1/4 cup of the dressing over pasta mixture, and toss to mix well. Cover the pasta mixture and refrigerate for at least 2 hours.
- When ready to serve, place the romaine in a large bowl and add the pasta mixture, the remaining dressing, and, if desired, the walnuts. Toss to mix well. Sprinkle the Parmesan cheese over the salad and toss again. Serve immediately.
Nutrition Facts : Calories 223.1, Fat 6.9, SaturatedFat 1.8, Cholesterol 31.7, Sodium 670.9, Carbohydrate 33.3, Fiber 7.4, Sugar 5.2, Protein 9.7
MEDITERRANEAN SALAD WITH GRILLED CHICKEN BREASTS
From Pam Riesnberg, Home Appetit, from a cooking class that I took. It was wonderful-there is short marination for the chicken and it is grilled on a stove top in a grill pan and the salad and dressing are easy to assemble. This would be nice for a luncheon or a party.
Provided by Oolala
Categories Salad Dressings
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Combine marinade ingredients in a bag or glass dish and add the chicken to marinate for 30 minutes.
- Grill about 5-6 minutes per side or broil 6-7 minutes per side; When slightly cooled, slice chicken breasts on the diagonal and set aside.
- Make the dressing by combining all ingredients except for the oil and then slowly whisk in the oil, taste and adjust seasoning and set aside until ready to eat.
- In a salad bowl, combine all the greens and vegetables and pita chips with chicken and toss.
- Whisk the dressing and add to the salad and toss more and serve immedietly.
Nutrition Facts : Calories 744.1, Fat 44.7, SaturatedFat 6.5, Cholesterol 131.7, Sodium 241.8, Carbohydrate 31.2, Fiber 8.9, Sugar 17.6, Protein 57.8
MEDITERRANEAN CHICKEN-PASTA SALAD
Have a few minutes? Create a taste of the Mediterranean with fewer than 8 deliciously easy ingredients.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water and oil. Add chicken; let stand while pasta is cooking.
- Drain pasta; rinse with cold water. Shake to drain well.
- Stir drained pasta and remaining ingredients into chicken mixture. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.
Nutrition Facts : Calories 330, Carbohydrate 26 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 3 g, TransFat 0 g
MEDITERRANEAN CHICKEN SALAD SANDWICHES
Make and share this Mediterranean Chicken Salad Sandwiches recipe from Food.com.
Provided by Shirl J 831
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken, water, basil, salt and pepper in medium pan, bring to boil.
- Reduce heat; simmer covered 10-12 minutes till chicken is no longer pink in center.
- remove chicken from pan; cool.
- Cut into 1/2 " pieces.
- Combine chicken, cucumber, mayonnaise, red pepper, olives,yogurt and garlic powder in medium bowl and toss to coat well.
- Spread rolls with additional mayonnaise.
- Top with lettuce and chicken salad mixture.
- Garnish as desired.
Nutrition Facts : Calories 389.4, Fat 15.1, SaturatedFat 3, Cholesterol 61.3, Sodium 719.4, Carbohydrate 36.6, Fiber 1.7, Sugar 3, Protein 25.9
MEDITERRANEAN SALAD WITH GRILLED CHICKEN
Provided by Sandra Lee
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the grill over medium-high heat.
- Remove the skin from the chicken breast. Slice the chicken breasts off the bone and slice each piece across horizontally to get 4 large, thin pieces.
- When the grill is hot, brush the grill grates with cooking oil to prevent the chicken from sticking. Sprinkle the chicken pieces with salt and pepper and grill for 4 minutes per side. Let rest for a few minutes, and then slices into strips, if desired.
- In a large bowl, whisk together the olive oil, Italian seasoning, sugar, lemon juice, half the zest and season with a pinch of salt and pepper. (Reserve the remaining half of the lemon zest for another recipe.) Reserve 2 tablespoons of the dressing to drizzle over the top of the salad.
- Add the green beans, olives, cheese, onions and lettuce to the remaining dressing, and toss to coat evenly. Divide the salad evenly among 4 plates or 1 large platter and top with the sliced chicken. Drizzle with the reserved dressing.
Nutrition Facts : Calories 402 calorie, Fat 22 grams, SaturatedFat 5.5 grams, Cholesterol 96 milligrams, Sodium 581 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 37 grams, Sugar 6 grams
LEMON HERB MEDITERRANEAN CHICKEN SALAD RECIPE - (4.5/5)
Provided by PineyCook
Number Of Ingredients 20
Steps:
- Whisk together all of the marinade/dressing ingredients in a large container. Pour out half of the marinade into a large, shallow dish or into a large ziplock bag. Refrigerate the remaining marinade to use as the dressing later. Add the chicken to the marinade in the bowl or bag. Marinade chicken for 15 to 30 minutes, or up to two hours in the refrigerator if time allows. Before cooking the chicken, prepare all of the salad ingredients and mix in a large salad bowl. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or over medium-high heat. Grill chicken on both sides until browned and completely cooked through. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.
MEDITERRANEAN CHICKEN AND COUSCOUS SALAD
When you have healthy recipes like this, you look forward to every meal, every bite is a pleasure. You can rest assured that your taste buds will be satisfied and your body will be suitably nourished. The beautifully blended mix of herbs, vegetables and succulent chicken, create a mouth-watering dish that can be enjoyed for lunch or dinner.
Provided by hello
Categories Free Of...
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a baking pan, lay chicken breasts, eggplant, tomato, onions, zucchini, chopped garlic, and rosemary. Toss with olive oil, and season with salt and pepper.
- Roast in a pre-heated oven at 180°C/360F for about 12 minutes or until juices run clear.
- Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes.
- In a small stockpot, bring chicken stock to a boil.
- Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes.
- While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces.
- Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices.
- Fold in the lemon juice, zest, and chopped herbs.
- Season with salt and pepper if needed.
Nutrition Facts : Calories 269.4, Fat 4.6, SaturatedFat 0.8, Cholesterol 1.9, Sodium 121.5, Carbohydrate 47.8, Fiber 4.8, Sugar 4.6, Protein 9.3
MEDITERRANEAN CHICKEN SALAD
Provided by Paulette Sexton
Categories Salad Chicken Olive Pasta Tomato Quick & Easy Dried Fruit Artichoke Summer Healthy Tarragon Capers Bon Appétit California
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Place chicken in medium bowl. Mix in 1/4 cup dressing.
- Cook orzo in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water to cool; drain well. Transfer orzo to large bowl. Stir in remaining dressing and toss to coat. Add chicken mixture, tomatoes, artichoke hearts, olives, currants, and capers. Season salad to taste with salt and pepper and serve.
LTF DTOX: MEDITERRANEAN CHICKEN QUINOA SALAD
D.TOX-friendly quinoa veggie salad with chicken. Serve warm or cold over a bed of baby spinach.
Provided by Stacey
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water and garlic in a pot over high heat. Bring to a boil. Stir in quinoa; reduce heat to medium-low. Cover and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Scrape quinoa into a large bowl. Stir in chicken, green bell pepper, red onion, olives, parsley, chives, and salt.
- Mix lemon juice, olive oil, and vinegar together in a separate bowl. Drizzle dressing over the quinoa mixture; stir until salad is evenly mixed.
Nutrition Facts : Calories 373.1 calories, Carbohydrate 24.8 g, Cholesterol 55 mg, Fat 19.2 g, Fiber 3.2 g, Protein 25 g, SaturatedFat 3.4 g, Sodium 430.7 mg, Sugar 2.5 g
MEDITERRANEAN BEAN SALAD AND GREEK CHICKEN GYROS RECIPE - (4.7/5)
Provided by mrboyton
Number Of Ingredients 37
Steps:
- .
MEDITERRANEAN CHICKEN AND RICE SALAD
Make and share this Mediterranean Chicken and Rice Salad recipe from Food.com.
Provided by Dona England
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine vinegar,olive oil, pepper and minced garlic in a small bowl.
- Set dressing aside.
- Combine rice and remaining ingredients in a large bowl.
- Add dressing.
- Stir until well blended.
Nutrition Facts : Calories 370.8, Fat 10.7, SaturatedFat 2.1, Cholesterol 44.1, Sodium 680.4, Carbohydrate 46.9, Fiber 7, Sugar 1.1, Protein 22.8
MEDITERRANEAN CHICKEN PASTA SALAD
Make and share this Mediterranean Chicken Pasta Salad recipe from Food.com.
Provided by iewe7726
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta as directed on box. While pasta is cooking, in large bowl, stir together seasoning mix, cold water and oil. Add chicken and set aside.
- Drain pasta; rinse with cold water. Shake to drain well.
- Stir drained pasta and remaining ingredients into chicken mixture. Refrigerate at least 1 hour before serving.
MEDITERRANEAN CHICKEN AND POTATO SALAD
This recipe has the flavorings of a traditional Italian salsa verde. It should be made at least 20 minutes (up to 1 day) in advance of serving to allow the flavors to develop and meld. From "Eating Well" magazine.
Provided by threeovens
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut the chicken into 1/2 inch cubes or shred, depending on your preference; set aside in refrigerator.
- Rough chop the garlic and anchovy on a cutting board; sprinkle with salt and mash into a paste with the side of your knife.
- Add paste to a small bowl, and whisk together with parsley, yogurt, mayonnaise, olives, capers, vinegar, mustard, and pepper to form the dressing.
- Place chicken, potatoes, and tomatoes in a large bowl, add the yogurt dressing, and toss gently to combine.
- Let rest 20 minutes to allow flavors to develop and meld.
MEDITERRANEAN CHICKEN SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Toss the chicken with 1 tablespoon olive oil, the juice of 1 lemon, the garlic, mint, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside 10 minutes.
- Meanwhile, toss the pita wedges with 1 tablespoon olive oil on a baking sheet and season with salt and pepper. Broil until lightly golden, about 1 minute per side; transfer to a large bowl.
- Arrange the chicken on the baking sheet. Broil until cooked through and golden, about 4 minutes per side. Let cool.
- Tear the pita pieces in half. Add the cucumbers, tomatoes, parsley and scallions to the bowl, then add the remaining 2 tablespoons olive oil and the juice of the remaining lemon; toss. Chop the chicken and add to the bowl along with the greens. Season with salt and pepper and toss. Serve topped with the feta; drizzle with olive oil.
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