Best 5 Greek Salad With Shredded Chicken Recipes

**Indulge in the symphony of fresh flavors and textures presented by our tantalizing Greek salad with shredded chicken.** This delightful dish masterfully combines the vibrant flavors of the Mediterranean with the convenience of succulent chicken. Let your taste buds embark on a journey through the sun-kissed lands of Greece as you relish the crispness of cucumbers, the juicy sweetness of tomatoes, the sharp tang of red onions, and the aromatic allure of Kalamata olives. Succumb to the irresistible temptation of tender, juicy chicken, flawlessly seasoned and shredded, adding a protein-rich dimension to this refreshing salad. Drizzle the masterpiece with a zesty dressing made from extra-virgin olive oil, zesty lemon juice, dried oregano, and a hint of garlic, bringing all the elements together in a harmonious blend. Dive into the authentic flavors of Greece with each delectable bite, a perfect accompaniment to any meal or an energizing standalone dish. Discover the secrets to crafting this delectable salad in our detailed recipe, complete with step-by-step instructions and pro tips. Immerse yourself in the art of Greek cuisine and elevate your culinary skills with this extraordinary dish.

Let's cook with our recipes!

GREEK CHICKEN SALAD

Greek chicken salad image

Juicy grilled Greek chicken salad with avocado and Kalamata olives is a delicious, healthy and easy lunch or dinner recipe.

Provided by Alida Ryder

Categories Dinner Lunch

Time 35m

Number Of Ingredients 14

Ingredients

½ cup olive oil
½ cup freshly squeezed lemon juice
1-2 garlic cloves (crushed (amount depends on how strong the cloves are you are using))
2 tsp dried oregano
2 tbsp red wine vinegar ((optional))
2 tsp salt
1 tsp pepper
4 chicken breasts (halved to create two thin cutlets)
lettuce
2 cups cherry tomatoes (halved)
1 large cucumber (sliced)
1-2 avocados (sliced)
1 cup Kalamata olives
1 cup cubed Feta cheese

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.

Nutrition Facts : Calories 414 kcal, Carbohydrate 14 g, Protein 31 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 97 mg, Sodium 2147 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

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 CHICKEN

Greek Salad Chicken image

The same bold flavors of a classic Greek salad dress up roasted chicken thighs in this couldn't-be-easier dinner. Simply toss the ingredients together, then bake until the chicken is golden and crisp and the veggies are tender. Top it with tangy feta crumbles. Serve over quinoa or with a quick side salad of romaine and sliced cucumber.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 small bone-in, skin-on chicken thighs (about 2 1/2 pounds)
1 pint grape tomatoes, halved
1 cup pitted kalamata olives
1 small red onion, thinly sliced
1/2 cup undrained capers in brine
1/2 cup red wine vinegar
1/2 cup olive oil
1/4 cup dried oregano
Kosher salt and freshly ground black pepper
2 ounces feta cheese, crumbled (about 1/3 cup)

Steps:

Position a rack in the center of the oven and preheat to 400 degrees F.
Combine the chicken thighs, tomatoes, olives, onion, capers in brine, vinegar, oil, oregano, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Toss until everything is evenly mixed and the chicken is well coated.
Transfer the mixture to a 9-by-13-inch baking dish. Nestle the chicken pieces into the vegetables, arranging them in a single layer, skin-side up, so the skin is well exposed (this will allow it to get crisp).
Bake uncovered for 50 minutes, then increase the oven temperature to 450 degrees F. Bake until the skin is crispy and golden, the chicken is cooked through (an instant-read thermometer should read 165 degrees F when inserted into the thickest part, not touching bone) and the pan liquid has reduced by about half, 10 minutes more.
Scatter the feta on top and allow to rest for 5 to 10 minutes before serving. Serve with the pan juices.

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.

Tips:

Use ripe, juicy tomatoes for the best flavor.
Choose a good quality feta cheese that is not too salty.
If you don't have any fresh oregano, you can use dried oregano, but use half the amount.
To make the dressing, use a good quality olive oil and red wine vinegar.
If you are using store-bought rotisserie chicken, be sure to remove the skin and bones before shredding.
You can also use grilled or baked chicken in this salad.
To make a vegetarian version of this salad, omit the chicken and add some extra vegetables, such as roasted red peppers or grilled zucchini.

Conclusion:

This Greek salad with shredded chicken is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with fresh vegetables, lean protein, and healthy fats. The dressing is light and flavorful, and the salad is easy to make. So next time you are looking for a quick and easy meal, give this Greek salad a try!