Cool and Fresh: Greek Chicken Salad and Ingredients, Inc. T-Shirt Give-Away
August 01, 2010
We have been eating a lot of cold dishes lately since it is beyond hot here in Alabama. I love trying new versions of chicken salad, and this Greek Chicken Salad is so easy and so flavorful. I used rotisserie chicken to make this recipe even easier. Serve on lettuce leaves or in a pita for a really simple main-dish.
T-Shirt Giveaway:
Enter for a chance to win an Ingredients, Inc. T-shirt by leaving a comment below telling me what’s your favorite cold-main dish and/or your favorite grilled cheese sandwich. I will select a random winner on Wednesday August 4th.
Greek Chicken Salad
Prep:
25 minutes
Yield:
4 servings
Ingredients
1/4 cup freshly squeezed lemon juice
1 clove garlic, minced
1/8 teaspoon freshly ground pepper
2 tablespoons olive oil
21/2 cups chopped cooked chicken
1/2 cup red bell pepper
1/2 cup green bell pepper
3 tablespoons sliced, pitted kalamata olives
3 tablespoons diced purple onion
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh Italian parsley
Lettuce and sliced tomatoes, optional
1 clove garlic, minced
1/8 teaspoon freshly ground pepper
2 tablespoons olive oil
21/2 cups chopped cooked chicken
1/2 cup red bell pepper
1/2 cup green bell pepper
3 tablespoons sliced, pitted kalamata olives
3 tablespoons diced purple onion
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh Italian parsley
Lettuce and sliced tomatoes, optional
Preparation
1. In a small bowl, whisk together lemon juice, garlic, pepper and olive oil. Set aside.
2. In a large bowl, combine chicken, bell peppers, olives and purple onion. Add feta and parsley, toss gently. Add dressing, toss to coat. Serve on lettuce leaves with tomatoes, if desired.
2. In a large bowl, combine chicken, bell peppers, olives and purple onion. Add feta and parsley, toss gently. Add dressing, toss to coat. Serve on lettuce leaves with tomatoes, if desired.
18 Responses to “Cool and Fresh: Greek Chicken Salad and Ingredients, Inc. T-Shirt Give-Away”
Amy Nabors says:
August, 01 2010at 07:30 pm
What a delicious looking chicken salad. My favorite cold dish is the Sassy Scotty chicken salad from The Chicken Salad Chick in Auburn. It's not very healthy so I have to limit myself but I love it. I'm not a big fan of grilled cheese though.
The Food Hunter says:
August, 01 2010at 09:05 pm
I love grilled chicken salads. Eat them for dinner at least once per week. Can't wait to try this one. Mmm...grilled cheese...American w/ tomato slices.
Kevin says:
August, 01 2010at 11:32 pm
Naengmyeon cold noodles make a great chilled main for the summer!
Angie says:
August, 02 2010at 11:06 am
Sliced Heirloom tomatoes, fresh mozzarella, drizzle of EVOO and balsamic vinegar, fresh basil and a little S&P-game on!!! Cant beat it for a fantastic, light summer supper! Add a chilled glass of chardonnay.........aaahhhhh.
Brett says:
August, 02 2010at 01:04 pm
My favorite cold dish is my wife's chicken salad sandwiches on croissants. I love the creamy, chunky chicken w/ the crunch of the celery and the sweetness of the grapes. Usually it's accompanied w/ a tomato and cuke salad. I think I like it so much because it was first served to me as a surprise picnic at a James Taylor concert. Whenever she plans something that is in any way outdoorsy, she mixes up a batch.
Julie Davis says:
August, 02 2010at 03:07 pm
I have been eating a ton of pasta with pesto and feta cheese.
Mimi Fowlkes says:
August, 02 2010at 06:26 pm
Fav grilled cheese: this one is easy!!! Here is how I build it: 2 slices 100% whole grain seeded wheat bread from publix (without a doubt the best store-bought bread in my area), 1 thin slice homegrown tomatoe, 1 icecream scoop of my "secret" pimento cheese(grated extra sharp cheddar and white cheddar-equal parts,chopped pimentoes, toasted and chopped pecans, a bit of grated onion,jalepeno and a dollop of mayo and cream cheese-all combined by hand. Spread half of cheese mix on one side, sandwich in the tomatoe and follow with the remainder on the other bread slice. Spray with olive oil pam and grill, panini style. OMG DEEElish!First time I have ever given out this pimento cheese recipe but you deserve it, Allison!
Margo says:
August, 03 2010at 02:44 pm
My favorite go-to recipe is a salad. But not just any salad. The lettuce must be romaine. The sunflower seeds must be roasted and the dressing must be Ceasar. Any other additions are optional, but it is good just like that. I'm excited to be entered in your contest!
LilSis says:
August, 03 2010at 05:37 pm
I love your recipe for this Greek Salad!
One of my favorites is a huge chopped Cobb salad loaded with grilled chicken, crispy bacon, sliced boiled eggs, chopped tomato, crumbled blue cheese and ripe avocado. Pure perfection!
Carrie Perialas says:
August, 02 2010at 10:33 am
My favorite summer dish is cucumbers, tomatoes, red onions and feta, sprinkled with red wine vinegar. Some days that's dinner!
Mimi Fowlkes says:
August, 02 2010at 06:18 pm
Fav cold main dish: thai chicken salad made with cellophane noodles, ginger and cilantro (published on my own Facebook Page called Meri's cafe. Allison, you can request to be my facebook friend and find the recipe! I made your pork w/ peach salsa last night for 6 in my neighborhood. Paired it with: your boursin-tomato bites for app, corn custard, roasted asparagus and fennel, and finally frozen lemon-pecan meringue pie. It was a great menu and I will use it again in the mountains of Highland, NC next weekend! I really want your t-shirt AND your cookbook. PLEASE keep up the great work!
Tonya says:
August, 03 2010at 06:47 am
My 13 year old aspiring chef daughter has perfected Summer Pasta.. tomatoes and basil from the garden with fresh mozzarella, olive oil, garlic, and penne pasta. She makes it constantly and it is heaven!
Dana says:
August, 02 2010at 07:03 pm
I love a good salad topped with grilled chicken on top. Throw some celery, feta and fresh strawberries on it and I am in Heaven.
Wished I lived in your house so I could try all of these recipes!! I would love to be a taste tester.
Nancy says:
August, 04 2010at 08:23 pm
This looks awesome and healthy. Thanks for sharing.
Christine says:
August, 02 2010at 09:49 am
You hit upon my favorite cold summer dish -- a Greek salad! When I have stuffed grape leaves on hand, I love to make a 'platter' with the salad, add warm pita bread for dipping/scooping, black olives, hard-boiled egg, and cheese chunks too. Of course, if we have hummus or falafel, that makes it perfect!
Angie says:
August, 02 2010at 09:12 am
Chicken salad and fruit. Love, love in the summer time and any time really!!!! I like a plain ol' grilled cheese on good white bread. Some times I add ham or turkey!!!
Elizabeth says:
August, 02 2010at 08:52 am
I really like cabbage salads and pasta salads in the summer! Grilled cheese is great anytime!
marla {family fresh cooking} says:
August, 02 2010at 09:02 am
Alison, this is a great summer salad. My favorite too is a greek chicken salad with feta:
http://www.familyfreshcooking.com/2010/06/03/greek-salad-with-sundried-tomatoes-feta-and-olives/
Love grilled cheese as well!!
Your giveaway rocks! Sign me up :)
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Oh So Easy Family Favorite: Tortellini, Chicken and Feta Salad
May 18, 2010
It means so much to me when people tell me how much they love my site (so to those of you who tell me that, thank you!) I ran into my friend, Adelaide, at my daughter’s recital a week or so ago, and she told me how she told her entire tennis team about me, and how they are all now subscribing and cooking from my blog. She even gave me an idea for a recipe that she and her good friend, Sissy Bice, had made. She showed me a photo on her phone that Sissy took of the finished dish. It seems I’m not only giving recipes and ideas, but I’m inspiring friends to be creative. I couldn’t wait to make this Tortellini, Chicken and Feta Salad for my family because these are all ingredients that they love. This recipe is so easy. Feel free to steam or blanch the asparagus and use feta or goat cheese. I love using rotisserie chicken as it makes dinner a snap. Thanks again to Adelaide and Sissy. Hope more of you will share ideas soon, Alison
Tortellini, Chicken and Feta Salad
Prep:
20 minutes
Cook:
9 minutes
Yield:
4 servings
Ingredients
1 bunch asparagus, trimmed
1 (9-ounce) package whole wheat tortellini
2 cups chopped, cooked chicken (1 rotisserie chicken)
1 (12-ounce) package mixed salad greens
1 cucumber, sliced
2 roma tomatoes, sliced
1/3 cup chopped fresh basil
1/3 cup reduced-fat crumbled feta cheese
1/4 teaspoon freshly ground pepper
Balsamic vinegar and olive oil
Pine nuts, toasted (optional)
1 (9-ounce) package whole wheat tortellini
2 cups chopped, cooked chicken (1 rotisserie chicken)
1 (12-ounce) package mixed salad greens
1 cucumber, sliced
2 roma tomatoes, sliced
1/3 cup chopped fresh basil
1/3 cup reduced-fat crumbled feta cheese
1/4 teaspoon freshly ground pepper
Balsamic vinegar and olive oil
Pine nuts, toasted (optional)
Preparation
1. Preheat oven to 350F. Place asparagus on a lightly greased baking sheet. Season with sea salt, if desired. Bake 6 to 8 minutes or until tender and crisp; refrigerate and set aside.
2. Cook tortellini according to package directions; drain and let cool.
3. Top lettuce with chicken, tortellini, cucumber, tomato, basil and feta. Drizzle with vinegar and oil and season with pepper to taste. Top with pine nuts, if desired.
2. Cook tortellini according to package directions; drain and let cool.
3. Top lettuce with chicken, tortellini, cucumber, tomato, basil and feta. Drizzle with vinegar and oil and season with pepper to taste. Top with pine nuts, if desired.
One Response to “Oh So Easy Family Favorite: Tortellini, Chicken and Feta Salad”
natalie says:
May, 19 2010at 10:12 am
would love to see some new main course dinner recipes. thanks! nat
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Spring Salads: Curry Chicken Salad
May 03, 2010
I love Curry Chicken Salad, and this is one of my favorites. It’s really quick and easy because I like to use rotisserie chicken to simplify things. The combination of chutney, white wine, curry, cranberries and nuts flavor it to perfection. This recipe will be featured on Tuesday on NBC 13 “Daytime Alabama” at 11:30 a.m central time along with a few other wonderful spring salads. Take a look or check the website for the video.
Curried Chicken Salad
Prep:
25 minutes
Yield:
4 servings
Ingredients
3 cups chopped cooked chicken
1 cup good reduced-fat mayonnaise
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup diced celery (2 large stalks)
3 tablespoons chopped red onions
3 tablespoons dried cranberries
3 tablespoons golden raisins
3/4 chop chopped pecans or walnuts, toasted
Mixed greens, tortillas or crackers
1 cup good reduced-fat mayonnaise
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup diced celery (2 large stalks)
3 tablespoons chopped red onions
3 tablespoons dried cranberries
3 tablespoons golden raisins
3/4 chop chopped pecans or walnuts, toasted
Mixed greens, tortillas or crackers
Preparation
1. Combine chicken, mayonnaise, wine, chutney, curry powder, celery, onion cranberries and golden raisins; and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the pecans and serve over mixed greens in a tortilla wrap or with crackers.
2 Responses to “Spring Salads: Curry Chicken Salad”
Amy Nabors says:
May, 04 2010at 11:46 am
Just saw the spot on Daytime Alabama. Looking forward to trying this salad and checking out more of you blog.
Alison Lewis says:
May, 04 2010at 11:48 am
Thanks so much for watching! Also see the May issue of Birmingham Magazine for a profile on me as well as recipes and my photography!
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Grilled Chicken Salad with Cilantro-Dijon Vinaigrette
July 16, 2009
Summertime is the perfect time of year for Grilled Chicken Salads for dinner. This recipe idea comes from a restaurant in Birmingham I love, The Cantina. They make an awesome Cilantro Vinaigrette. My version is slightly different with a touch of coarse-grain mustard and sugar. It is also fabulous with shrimp or fish.
Grilled Chicken Salad with Cilantro-Dijon Dressing
Prep:
25 minutes
Yield:
4 servings
Ingredients
Chicken
2 tablespoons fresh lime juice
1 teaspoon lemon pepper
2 teaspoons olive oil
1/2 teaspoon sea salt
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Dressing
1/4 cup fresh lime juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon coarse ground mustard (I like Grey Poupon)
1 tablespoon finely chopped fresh cilantro
1 garlic clove, minced
1/4 teaspoon coarsely ground pepper
Salad
8 cups romaine lettuce
1 cup thinly sliced peeled cucumber
1/4 cup thinly sliced red onion
1 cup fresh or canned yellow corn
2 plum tomatoes, quartered
1/3 cup fresh Parmesan or Asiago cheese (optional)
2 tablespoons fresh lime juice
1 teaspoon lemon pepper
2 teaspoons olive oil
1/2 teaspoon sea salt
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Dressing
1/4 cup fresh lime juice
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon coarse ground mustard (I like Grey Poupon)
1 tablespoon finely chopped fresh cilantro
1 garlic clove, minced
1/4 teaspoon coarsely ground pepper
Salad
8 cups romaine lettuce
1 cup thinly sliced peeled cucumber
1/4 cup thinly sliced red onion
1 cup fresh or canned yellow corn
2 plum tomatoes, quartered
1/3 cup fresh Parmesan or Asiago cheese (optional)
Preparation
1. To prepare chicken, combine the first 5 ingredients in a large zip-top plastic bag. Add the chicken to the bag; seal. Marinate in refrigerator 1 hour, turning the bag occasionally.
2. Prepare grill.
3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.
4. To prepare dressing, combine all dressing ingredients, stirring well with a whisk.
5. To prepare salad, arrange greens and remaining ingredients; top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving. Top with cheese, if desired.
2. Prepare grill.
3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.
4. To prepare dressing, combine all dressing ingredients, stirring well with a whisk.
5. To prepare salad, arrange greens and remaining ingredients; top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving. Top with cheese, if desired.
One Response to “Grilled Chicken Salad with Cilantro-Dijon Vinaigrette”
Amy R says:
September, 07 2009at 04:22 pm
I just made this for dinner! It was fantastic! I would recommend making the dressing ahead (when marinating the chicken) as to let the ingredients mix!
Thanks for the recipe!
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Layered Chicken Santa Fe Salad
May 18, 2009
We love salads for supper, and anything Southwestern goes over great at my house. Layered Santa Fe Salad is a breeze. Purchase a rotisserie chicken from the grocery, or use leftover grilled chicken. Serve with salsa or, for kids, ranch dressing. In under 25 minutes, you will have a colorful dinner on the table that is so healthy, high in protein and low in fat.
Layered Santa Fe Salad
Prep:
25 minutes
Yield:
4 to 6 servings
Ingredients
6 cups torn romaine lettuce leaves
4 plum tomatoes, chopped
31/2 cups chopped or shredded cooked or grilled chicken
1 cup black beans, rinsed and drained
1/2 cup blue corn or yellow corn tortilla chips
1/4 cup chopped fresh cilantro
1/2 cup chopped Monterey Jack cheese
Salsa, Greek yogurt, fresh corn, chopped green onions
4 plum tomatoes, chopped
31/2 cups chopped or shredded cooked or grilled chicken
1 cup black beans, rinsed and drained
1/2 cup blue corn or yellow corn tortilla chips
1/4 cup chopped fresh cilantro
1/2 cup chopped Monterey Jack cheese
Salsa, Greek yogurt, fresh corn, chopped green onions
Preparation
1. Place romaine in a large serving bowl. Layer tomatoes and next 5 ingredients. Serve with salsa, Greek yogurt, corn and green onions, if desired.
One Response to “Layered Chicken Santa Fe Salad”
Alli says:
May, 19 2009at 11:21 am
Just made this for recipe for lunch. It was great! The use of salsa with greek yogurt on top was perfect! A great and healthy substitute for sour cream. There's plenty left over for supper. Thanks for another good one!
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Easy Healthy Asian Chicken Salad
January 29, 2009
I am amazed how many subscribers and fans on facebook I have that are college students, and I thank all of you and am so excited that ya’ll are cooking while in college! Carlie, a college senior at the University of Georgia, has particularly enjoyed when I post salad recipes, and she told me she has tried all of them. She asked me to “keep them coming” so Carlie, this one’s for you. This salad is a cinch! The ingredients are very simple and easy to find. Feel free to substitute salmon for the chicken or even add thin cooked vermicelli or rice noodles to this salad. I kept the dressing very light, but it is a little tangy so if you want to add more oil, feel free.
Asian Chicken Salad
Prep: 25 minutes
Yield: 4 servings
Ingredients
5 cups shredded romaine lettuce
1 large seedless cucumbers, thinly sliced
2 cups shredded carrots
1 tomato, thinly sliced
11/2 cups chopped cooked chicken
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced red onion
1/4 cup unsalted dry-roasted peanuts, toasted
2/3 cup rice wine vinegar
1/4 cup fresh lime juice
1 tablespoon canola or sesame oil
2 teaspoons low-sodium soy sauce
3 cloves garlic, minced
1/4 cup sugar
1/4 teaspoon crushed red pepper flakes
Preparation
1. Combine lettuce and next 8 ingredients in a large salad bowl. Whisk together rice wine vinegar and remaining ingredients and pour over salad, tossing gently.
No Responses to “Easy Healthy Asian Chicken Salad”
Jeff Deasy says:
January, 29 2009at 04:03 pm
Talk about timely, I roasted a free-range chicken last night and was trying to decide on a healthy way to enjoy the rest of it. Thank you!