Herbed Greek Chicken Salad


Another venture into Mediterranean recipes brought me this delicious, yet simple, salad with chicken.

I didn’t realize how much I loved the subtle tastes of these foods until I took my first bite of salad.  My eyes closed and all I could say was “Mmmm…this is really good.”

This is a pretty healthy dish–protein, veggies, some healthy fats.  Sounds like a pretty good option for lunch today, right?

Herbed Greek Chicken Salad
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  1. 1 teaspoon dried oregano
  2. 1/2 teaspoon garlic powder
  3. 3/4 teaspoon black pepper, divided
  4. 1/2 teaspoon salt, divided
  5. Cooking spray
  6. 1 lb. thin sliced skinless, boneless chicken breasts, cut in 1-inch cubes
  7. 5 teaspoons fresh lemon juice, divided
  8. 1 cup plain yogurt
  9. 2 teaspoons tahini (sesame seed paste)
  10. 1 teaspoon bottled minced garlic
  11. 8 cups chopped romaine lettuce
  12. 1 cup peeled, chopped English cucumber
  13. 1 cup grape tomatoes, halved
  14. 6 pitted Kalamata olives, halved
  15. 1/4 cup feta cheese, crumbled
  1. In a small prep bowl, combine oregano, garlic powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt.
  2. Place the cubed chicken in a medium bowl toss with the herb mixture.
  3. Heat a non-stick skillet over medium-high heat. Coat pan with cooking spray, then add the chicken. Saute until chicken is done. Drizzle with 1 tablespoon lemon juice and stir. Remove from pan.
  4. In another small bowl, combine remaining 2 teaspoons lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, yogurt, tahini and garlic. Stir well.
  5. Combine lettuce, cucumber, tomatoes and olives in a large bowl.
  6. Place 2 1/2 cups of lettuce mixture on each of 4 plates. Top each serving with 1/2 cup chicken and 1 tablespoon cheese. Drizzle each serving with 3 tablespoons yogurt mixture.
  1. I was not able to drizzle the yogurt dressing because it was pretty thick. You will probably need to thin this out, maybe with a little milk? I wouldn’t increase the amount of lemon juice.
  2. I found tahini by the peanut butter at my local Wal-Mart.
Mormon Mavens https://www.mormonmavens.com/

Greek Lemon Chicken Soup


So many of us are looking for healthy DELICIOUS food options these days.  The latest thing I am checking out is the Mediterranean diet–actually I just would like to not call anything a diet, but a lifestyle.  Mediterranean sounds good to me.

I looked up easy Mediterranean recipes and found this one that sounded delicious.  And who doesn’t love using a rotisserie chicken? Am I right?

And you may think, by looking at the photo, that this recipe includes cream. NOT.

I know.  And yet it is so good.

Greek Lemon Chicken Soup
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  1. 1 T. olive oil
  2. 3/4 c. cubed carrot
  3. 1/2 c. chopped yellow onion
  4. 2 t. minced fresh garlic
  5. 3/4 t. crushed red pepper (next time I will use 1/2 t.)
  6. 6 c. chicken broth
  7. 1/2 c. uncooked orzo
  8. 3 large eggs
  9. 1/4 c. fresh lemon juice
  10. 3 c. chopped baby spinach
  11. 1 1/4 t. kosher salt
  12. 1/2 t. black pepper
  13. 3 T. chopped fresh dill (for garnish)
  1. Heat oil in a Dutch oven over medium-high heat. Add carrot and onion. Cook, stirring occasionally until softened, about 3-4 minutes. Add garlic and crushed red pepper and cook until fragrant, stirring constantly.
  2. Add broth to Dutch oven and increase heat to high, bringing broth to a boil. Add orzo and cook, uncovered, until al dente, about 6 minutes.
  3. In a medium bowl, whisk eggs and lemon juice together until frothy. Remove 1 cup of the broth from Dutch oven and add, gradually, to the eggs. Whisk constantly to temper the eggs for about 1 minute. Pour egg mixture into Dutch oven and stir to combine.
  4. Reduce heat to medium-low, then stir in chicken, spinach, salt, and pepper. Cook, stirring constantly until spinach wilts.
  5. Serve up in 6 bowls and sprinkle with the dill.
Adapted from Cooking Light
Adapted from Cooking Light
Mormon Mavens https://www.mormonmavens.com/