Best 5 Greek Chicken Garden Vegetable And Spring Mix Salad Recipes

Indulge in a culinary journey to the heart of the Mediterranean with our exquisite Greek Chicken, Garden Vegetable, and Spring Mix Salad! This delectable dish tantalizes taste buds with a symphony of vibrant flavors and textures. Succulent chicken, marinated in a tantalizing blend of Greek herbs and spices, is grilled to perfection, delivering a juicy and flavorful centerpiece. Crisp garden vegetables, bursting with freshness, add a delightful crunch and vibrant colors to the salad. Tender spring mix greens provide a bed of delicate flavors, while crumbled feta cheese adds a salty tang. Drizzled with a tangy vinaigrette dressing, this salad is a symphony of flavors and textures that will transport you to the sun-kissed shores of Greece.

Along with the main recipe, this article also offers a collection of complementary recipes to elevate your dining experience. Discover how to make homemade pita bread, perfect for scooping up the flavorful chicken and vegetables. Learn the art of crafting a zesty tzatziki sauce, adding a cooling and refreshing touch to the salad. Impress your guests with a delectable side of Greek-style roasted potatoes, crispy and golden brown. And for a sweet finish, indulge in a batch of traditional baklava, a rich and flaky pastry filled with nuts and honey. With this comprehensive guide, you'll have everything you need to create an unforgettable Greek-inspired meal that will delight your senses and leave your guests craving more.

Let's cook with our recipes!

GREEK GARDEN SALAD

Greek Garden Salad image

In the summer, when my garden vegetables are in abundance, I serve this salad. We eat this pretty blend often. It's handy to make with convenient bottled Italian dressing. But don't put the dressing on too early or the vegetables will get too soggy.-Glenda Parsonage, Maple Creek, Saskatchewan

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 large tomatoes, chopped
3/4 cup chopped cucumber
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup crumbled feta cheese
1/4 cup thinly sliced green onions
1/4 cup sliced ripe olives
1/2 cup Italian salad dressing
1/8 teaspoon dried oregano
Leaf lettuce, optional

Steps:

In a large bowl, combine the first seven ingredients. Just before serving, add salad dressing and oregano; toss to coat. Serve in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 389mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SPRING CHICKEN SALAD

Spring Chicken Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 pound small red-skinned potatoes, halved
Kosher salt
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
2 tablespoons white wine vinegar
1/4 cup low-fat plain Greek yogurt
Freshly ground pepper
1/4 cup extra-virgin olive oil
4 romaine hearts, torn
1 rotisserie chicken, skin removed and meat shredded (about 2 cups)
1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced
4 radishes, cut into wedges
1 yellow bell pepper, thinly sliced

Steps:

Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.
Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.
Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.

Nutrition Facts : Calories 331, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 60 milligrams, Sodium 223 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 27 grams, Sugar 4 grams

GREEK SALAD WITH OREGANO MARINATED CHICKEN

Greek Salad with Oregano Marinated Chicken image

Provided by Dave Lieberman

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
A couple good pinches salt
10 grinds black pepper
4 (6 to 7-ounce) boneless skinless chicken breasts
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed with the side of your chef's knife
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper
2 to 3 hearts romaine lettuce
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup crumbled feta cheese

Steps:

To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
Toss salad just before serving and fan chicken out on top.

KAREN'S SPRING MIX SALAD

Karen's Spring Mix Salad image

This is a delicious and easy salad that my mother-in-law makes.

Provided by Michelle

Categories Salad Green Salad Recipes Mixed Greens Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 11

Ingredients

1 (10 ounce) package mixed salad greens
1 ripe avocado - peeled, pitted and chopped
1 ripe tomato, chopped
1 (6 ounce) can black olives, drained
6 Greek pepperoncini peppers
¼ cup olive oil
2 teaspoons white vinegar
2 teaspoons garlic salt
1 teaspoon dried oregano
1 teaspoon dried basil
3 ounces grated Parmesan cheese

Steps:

In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside.
In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.

Nutrition Facts : Calories 248.2 calories, Carbohydrate 9.2 g, Cholesterol 12.5 mg, Fat 21.3 g, Fiber 4.9 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 1448 mg, Sugar 1.2 g

GREEK CHICKEN SALAD

Greek Chicken Salad image

My family loves this dish. Use light mayonnaise and this is a healthy salad. Even if you or your family are not garlic lovers, I'd advise that you use the full measurement of garlic and the tablespoon of oregano for the proper flavoring. I receive nothing but raves when I serve this salad.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 7 servings.

Number Of Ingredients 9

Ingredients

3 cups cubed cooked chicken
2 medium cucumbers, peeled, seeded and chopped
1 cup crumbled feta cheese
2/3 cup sliced ripe olives
1/4 cup mined fresh parsley
1 cup mayonnaise
3 garlic cloves, minced
1/2 cup plain yogurt
1 tablespoon dried oregano

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.

Nutrition Facts : Calories 288 calories, Fat 17g fat (0 saturated fat), Cholesterol 80mg cholesterol, Sodium 566mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and make the cooking process go more smoothly.
Use fresh, high-quality ingredients: The quality of your ingredients will greatly affect the final outcome of your dish. Whenever possible, use fresh, seasonal produce and high-quality meats and cheeses.
Don't overcrowd the pan: When cooking chicken or vegetables in a skillet, don't overcrowd the pan. This will prevent the food from cooking evenly and will make it more likely to steam rather than brown.
Season your food well: Don't be afraid to season your food well. Salt and pepper are essential, but you can also use other spices and herbs to add flavor. Just be careful not to overdo it.
Pay attention to cooking times: It's important to pay attention to the cooking times in the recipe. Overcooking can dry out chicken and vegetables, while undercooking can make them unsafe to eat.

Conclusion:

This collection of recipes provides a variety of delicious and healthy options for any occasion. With a focus on fresh, seasonal ingredients and simple cooking methods, these recipes are sure to please everyone at your table. So next time you're looking for a delicious and healthy meal, be sure to give one of these recipes a try.