Best 5 Aegean Chicken Salad Recipes

Embark on a culinary journey to the heart of the Aegean Sea with our delectable Aegean chicken salad. This vibrant dish tantalizes taste buds with a harmonious blend of succulent chicken, crisp vegetables, and a refreshing lemon-herb dressing. Prepared with tender chicken breast, a medley of colorful bell peppers, refreshing cucumber, juicy tomatoes, and aromatic red onion, this salad is a symphony of flavors and textures. Infused with a zesty lemon-herb dressing punctuated with fresh parsley, mint, and dill, every bite is a burst of Mediterranean sunshine. Also discover a delightful twist on this classic with our avocado-feta chicken salad, where creamy avocado and tangy feta cheese add an extra layer of richness and complexity. For those who prefer a hearty and satisfying meal, our chicken salad sandwich is a must-try. Picture yourself biting into a toasted bread filled with tender chicken salad, crisp lettuce, and juicy tomato slices, all drizzled with a tangy dressing. Explore a world of flavors with our diverse Aegean chicken salad recipes, each offering a unique culinary experience that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON HERB MEDITERRANEAN CHICKEN SALAD

Lemon Herb Mediterranean Chicken Salad image

Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade!

Provided by Karina

Categories Salad

Time 25m

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
juice of 1 lemon ((1/4 cup fresh squeezed lemon juice))
2 tablespoons water
2 tablespoons red wine vinegar
2 tablespoons fresh chopped parsley
2 teaspoons dried basil
2 teaspoons garlic (, minced)
1 teaspoon dried oregano
1 teaspoon salt
cracked pepper (, to taste)
1 pound (500 g) skinless, boneless chicken thigh fillets (or chicken breasts)
4 cups Romaine ((or Cos) lettuce leaves, washed and dried)
1 large cucumber (diced)
2 Roma tomatoes (diced)
1 red onion (sliced)
1 avocado (sliced)
1/3 cup pitted Kalamata olives ((or black olives), sliced (optional))
Lemon wedges (to serve)

Steps:

Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for 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 a grill plate 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 UNTOUCHED dressing. Serve with lemon wedges.

Nutrition Facts : Calories 336 kcal, Carbohydrate 13 g, Protein 24 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 271 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

ULTIMATE CHICKEN SALAD RECIPE

Ultimate Chicken Salad Recipe image

Chicken salad is a classic salad recipe with diced chicken, creamy mayonnaise, crisp celery, green onion, sweet grapes, and fresh herbs. Watch the video above to see how I make it!

Provided by Lisa Bryan

Categories Main Course Salad

Time 25m

Number Of Ingredients 11

Ingredients

2 lb boneless skinless chicken breasts
1/2 cup sliced almonds
1 cup mayonnaise
1 tablespoon dijon mustard
1 cup red grapes (quartered)
2 stalk celery (diced)
3 green onions (green and white parts) (sliced)
2 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 lemon (juiced)
salt and pepper (to taste)

Steps:

Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt. Optionally, you can add aromatics of your choice. Read my poached chicken recipe for more details.
Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8-12 minutes, or until the internal temperature reaches 160-165 degrees Fahrenheit. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
Transfer the cooled chicken to a cutting board and dice it into 1/2-inch pieces.
Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to a mixing bowl along with the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
Mix everything together until it's well combined. Let it chill in the fridge until you're ready to serve.

Nutrition Facts : Calories 524 kcal, Carbohydrate 10 g, Protein 36 g, Fat 38 g, SaturatedFat 6 g, Cholesterol 112 mg, Sodium 454 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

CLASSIC CHICKEN SALAD

Classic Chicken Salad image

A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!

Provided by Holly Nilsson

Categories Salad

Time 15m

Number Of Ingredients 8

Ingredients

2 cups cooked chicken (chopped)
½ cup mayonnaise
1 stalk celery (chopped)
1 green onion (diced (or chives or red onion))
1 teaspoon dijon mustard
½ teaspoon seasoned salt
pepper to taste
1 teaspoon fresh dill (optional)

Steps:

Combine all ingredients in a small bowl and mix well.
Season with salt and pepper to taste.
Serve as a sandwich or over salad.

Nutrition Facts : Calories 206 kcal, Carbohydrate 1 g, Protein 15 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 362 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

THE BEST CHICKEN SALAD

The Best Chicken Salad image

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
2 tablespoons shallot, cut into 1/4-inch dice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped parsley
Sliced chives, for garnish
10 sprigs parsley
2 sprigs thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breast halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

Steps:

Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

AEGEAN CHICKEN

Aegean Chicken image

A combination of chicken, mushrooms, artichokes, olives and tomatoes. Perfect served over pasta or rice.

Provided by KelBel

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 boneless skinless chicken breasts
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) jar marinated artichoke hearts
2 -4 tablespoons olive oil
2 tablespoons butter
8 ounces mushrooms, cut into quarters
1 (16 ounce) can diced tomatoes
2 garlic cloves
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon pepper
3 tablespoons dry sherry
1 cup black olives

Steps:

Cut each chicken breast into 2 to 3 pieces. Pound the chicken about 1/4 inch thick between sheets of waxed paper with a meat mallet. Coat the chicken with a mixture of the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Drain the artichokes, reserving the marinade. Heat the reserved marinade and olive oil in a saute pan over medium heat. Brown the chicken lightly in the olive oil mixture in the pan. Spoon the chicken into a 9x13-inch baking dish, reserving the pan drippings. Add the butter to the reserved drippings. Heat until the butter melts. Stir in the mushrooms.
Saute for 3 minutes. Remove the mushrooms to a bowl. Add the undrained tomatoes, garlic, 1 teaspoon salt, oregano, basil and 1/4 teaspoon pepper to the saute pan. Simmer for 10 minutes, stirring occasionally. Pour the tomato mixture over the chicken. Drizzle with the sherry.
Bake at 350 degrees for 15 minutes.
Add the artichokes and olives to the mushrooms and mix gently. Add the artichoke mixture to the chicken mixture and mix well. Bake for 10 minutes longer or until bubbly.
Spoon over hot cooked pasta or rice.
May be prepared in advance and stored, covered, in the refrigerator. Bring to room temperature and bake as directed.

Nutrition Facts : Calories 420.5, Fat 18.1, SaturatedFat 5.5, Cholesterol 83.7, Sodium 1575.7, Carbohydrate 24.1, Fiber 5.9, Sugar 6.1, Protein 32.7

Tips:

For the best flavor, use ripe, juicy tomatoes. Roma tomatoes are a good choice because they have fewer seeds and a sweeter flavor.
If you don't have any fresh herbs on hand, you can use dried herbs instead. Just use about 1/3 of the amount of dried herbs that you would fresh herbs.
If you want to add a bit of spice to the salad, you can add a pinch of red pepper flakes or cayenne pepper.
This salad is best served fresh, but it will keep for up to 3 days in the refrigerator.

Conclusion:

Aegean Chicken Salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it is sure to please everyone at your table. So next time you are looking for a healthy and flavorful salad, give Aegean Chicken Salad a try!