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/

Lemon Basil Shrimp & Pasta


I am a huge fan of one-pot meals and this shrimp & pasta dish did not disappoint.

Not only was it delicious, but it also provides about 31 grams of protein.  How cool is that?  Now, it does have capers and that will add to your sodium intake so make adjustments as needed. If you don’t have fresh basil–I had a few tiny leaves left on my plant in the garden–you can also use this.

I’m telling ya, I felt like I was at a restaurant when I served this meal.  The only thing missing was some crusty bread.

Now I need to try a shrimp & pasta recipe with lemon butter sauce…

Lemon Basil Shrimp & Pasta
Serves 4
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  1. 3 quarts water
  2. 8 ounces uncooked angel hair pasta
  3. 1 lb. peeled & deveined extra large shrimp
  4. 1/4 c. chopped fresh basil (I used a combo of fresh and lightly dried)
  5. 3 T. drained capers
  6. 2 T. extra virgin olive oil
  7. 2 T. fresh lemon juice
  8. 1/2 t. salt
  9. 2 c. fresh baby spinach
  1. Bring 3 quarts of water to a boil in a large pot or Dutch oven, adding a little salt, if desired. Add pasta and cook for 8 minutes.
  2. Add shrimp to the pot and cook for 3 more minutes or until shrimp is done and pasta is al dente. Drain.
  3. Place pasta in a large bowl and stir in basil, capers, olive oil, lemon juice and salt.
  4. Place about 1/2 cup of baby spinach into each serving dish and top with 1 1 /2 cups of pasta mixture.
Adapted from My Recipes
Adapted from My Recipes
Mormon Mavens https://www.mormonmavens.com/