About a year ago I discovered Mediterranean food and it was definitely love at first bite. I can’t get enough of the tangy flavors, hummus varieties, rich spices, and pita(who doesn’t love pita?). When I saw How Sweet It Is’ recipe for Greek Chicken Salad I had to give it the ol’ Greek try. I even attempted my own homemade pita bread for accompaniment. While tasty, I definitely need to give that recipe another shot. Overall tonight was a definite Greek success.
Before we dive into the photos, let me just say that this Crazy Feta recipe is amazing. Quite addicting. I filled a warm pita straight from the oven with it; delicious! I don’t have any tips or tricks for these recipes. They’re all simple and straightforward. Kali orexi!
Greek Grilled Chicken Salad (adapted from How Sweet It Is)
yields 4-6 servings
- 2 boneless, skinless chicken breasts
- 3/4 cup chopped tomato
- 1/3 cup chopped red onion
- 3/4 cup chopped cucumber
- 1/4 cup spicy feta (see recipe below)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 garlic cloves, minced
- salt & pepper
Whisk together the olive oil, lemon juice, lemon zest, and garlic. Place chicken in airtight container and season with salt and pepper. Pour marinade over chicken breast, close lid, and shake to coat. Marinate chicken in refrigerator for at least 1 hour, overnight if possible.
Remove chicken from fridge and heat grill pan on medium-high heat. Place chickens in hot pan and cook 5-7 minutes per side. Length depends on thickness of chicken breasts. For extra thick breasts cut them in half or place in a 350 degree oven for 15 minutes after grilling. Once chicken is cooked, set aside and let cool. Once cooled, cut chicken into bite-sized cubes.
Meanwhile, chop vegetables(cucumber, onion, and tomato) and place in a large bowl. Add chicken cubes and spicy feta. Stir to combine. Add your tzatziki(recipe below) one tablespoon at a time, stirring to combine. Once you’ve reached your desired consistency(3-5 tablespoons) continue stirring salad until all ingredients are thoroughly coated. Refrigerate until ready to use. Enjoy!
Homemade Cucumber Tzatziki (adapted from How Sweet It Is)
yields about 1 cup
- 1/2 cup plain Greek yogurt
- 1 teaspoon olive oil
- 1/2 teaspoon lemon juice
- 1 garlic clove, minced
- 2 tablespoons cucumber, chopped
- 1 tablespoon fresh dill, chopped
- salt and pepper
Combine all ingredients in a large bowl. Transfer to an airtight container and refrigerate until ready to use. Enjoy!
Spicy Feta (adapted from How Sweet It Is)
yields about 2 cups
- 1 brick of feta cheese, 8 oz.
- 2 jalapeno peppers (substitute other peppers for desired heat)
- 1 garlic head
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 cup olive oil
- salt and pepper
Preheat oven to 400 degrees. Spray or brush jalapeno peppers with olive oil, place on baking sheet. Cut off the top of the garlic head and drizzle olive oil until well coated. Wrap garlic head in aluminum foil and place next to jalapenos on baking sheet. Roast both for 25-30 minutes, until jalapeno skins begin to char and garlic is golden brown. Remove from oven and let cool.
Once jalapeons are cool, remove skins, discard seeds, and chop into small pieces, Place jalapeno in large bowl. Once garlic is cool, squeeze garlic head into the same bowl. The cloves should pop out when the head is squeezed. You may have to peel inside to get out all of the cloves. Add crumbled feta cheese, olive oil, lemon juice, and lemon zest. Use wooden spoon or fork to combine ingredients and mash up any large garlic cloves. Salt and pepper to taste. Store in an airtight container in refrigerator. Enjoy!