Herbed Greek Chicken Salad

Ingredients

• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 3/4 teaspoon black pepper, divided
• 1/2 teaspoon salt, divided
• Cooking spray $
• 1 pound skinless, boneless chicken breast, cut into 1-inch cubes $
• 5 teaspoons fresh lemon juice, divided
• 1 cup plain fat-free yogurt $
• 2 teaspoons tahini (sesame-seed paste)
• 1 teaspoon bottled minced garlic
• 8 cups chopped romaine lettuce $
• 1 cup peeled chopped English cucumber $
• 1 cup grape tomatoes, halved
• 6 pitted kalamata olives, halved
• 1/4 cup (1 ounce) crumbled feta cheese $

Preparation

1. Combine oregano, garlic powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a bowl. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken and spice mixture; sauté until chicken is done. Drizzle with 1 tablespoon juice; stir. Remove from pan.
2. Combine remaining 2 teaspoons juice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, yogurt, tahini, and garlic in a small bowl; stir well. Combine lettuce, cucumber, tomatoes, and olives. Place 2 1/2 cups of lettuce mixture on each of 4 plates. Top each serving with 1/2 cup chicken mixture and 1 tablespoon cheese. Drizzle each serving with 3 tablespoons yogurt mixture.

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Chicken Souvlaki with Tzatziki Sauce

Ingredients

• Souvlaki:
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
• 2 teaspoons olive oil $
• 1/2 teaspoon salt
• 4 garlic cloves, minced
• 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces $
• 1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices $
• Cooking spray $
• Tzatziki Sauce:
• 1/2 cup cucumber, peeled, seeded, and shredded $
• 1/2 cup plain low-fat yogurt $
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 garlic clove, minced

Preparation

1. To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.
2. Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.
3. Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.
4. To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.

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Chicken Pitas with Yogurt-Dill Sauce

Ingredients

• 3/4 cup plain low-fat yogurt $
• 1 teaspoon lemon juice
• 1 1/2 teaspoons chopped fresh dill
• 3/4 teaspoon salt, divided
• 1/8 teaspoon paprika
• 3 (4-ounce) skinless, boneless chicken breast halves$
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 2 teaspoons olive oil $
• 1 small onion, sliced $
• 1 tablespoon lemon juice
• 1 1/3 cups shredded iceberg lettuce $
• 1 cup chopped tomato $
• 4 (6-inch) pitas, warmed
• 1/4 cup (1 ounce) crumbled feta cheese $

Preparation

1. Combine yogurt, 1 teaspoon lemon juice, dill, 1/4 teaspoon salt, and 1/8 teaspoon paprika in a bowl; cover and chill.
2. Sprinkle chicken with oregano, pepper, remaining 1/2 teaspoon salt, and 1/4 teaspoon paprika. Heat oil in a nonstick skillet over medium heat; add chicken, and cook 5 minutes on each side or until done. Transfer chicken to a plate; cover and keep warm. Add onion to pan and cook 7 minutes or until browned; stir frequently.
3. Cut chicken into 1/4-inch-thick slices and return to pan with onion. Sprinkle with 1 tablespoon lemon juice. Cook 2 to 3 minutes or until thoroughly heated.
4. Arrange lettuce and tomato evenly over pitas; top evenly with chicken mixture. Drizzle each with 2 tablespoons yogurt sauce. Sprinkle with 3 teaspoons feta cheese. Roll up.

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Greek Chicken and Barley Salad

Ingredients

• Salad:
• 2 (6-ounce) skinless, boneless chicken breast halves$
• 1/8 teaspoon kosher salt
• 1 teaspoon olive oil $
• 4 cups fat-free, less-sodium chicken broth, divided $
• 1 cup uncooked pearl barley
• 2 cups cubed seeded cucumber $
• 1 cup grape tomatoes, halved
• 1/2 cup cubed yellow bell pepper $
• 1/3 cup reduced-fat feta cheese $
• 1/4 cup chopped pitted kalamata olives
• Dressing:
• 3 tablespoons extra-virgin olive oil $
• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced fresh basil
• 1 teaspoon minced fresh thyme
• 1 teaspoon red wine vinegar
• 1/2 teaspoon kosher salt
• 3 garlic cloves, minced

Preparation

1. 1. To prepare salad, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth.
2. 2. Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.
3. 3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.

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Quick Avgolemono, Orzo, and Chicken Soup

Ingredients

• 6 cups fat-free, less-sodium chicken broth $
• 1 teaspoon finely chopped fresh dill
• 1/2 cup uncooked orzo (rice-shaped pasta)
• 4 large eggs $
• 1/3 cup fresh lemon juice
• 1 cup shredded carrot $
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces skinless, boneless chicken breast, cut into bite-sized pieces $

Preparation

1. Bring broth and dill to a boil in a large saucepan. Add orzo. Reduce heat, and simmer 5 minutes or until orzo is slightly tender. Remove from heat.
2. Place eggs and juice in a blender; process until smooth. Remove 1 cup broth from pan with a ladle, making sure to leave out orzo. With blender on, slowly add broth; process until smooth.
3. Add carrot, salt, pepper, and chicken to pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until chicken and orzo are done. Reduce heat to low. Slowly stir in egg mixture; cook 30 seconds, stirring constantly (do not boil).

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Skillet Chicken Souvlaki

Ingredients

• 1 tablespoon olive oil, divided $
• 1 pound skinless, boneless chicken breast, thinly sliced $
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups vertically sliced onion (about 1 medium)
• 1 cup thinly sliced green bell pepper (about 1) $
• 2 teaspoons bottled minced garlic
• 1/2 teaspoon dried oregano
• 1/2 cup grated English cucumber $
• 1/4 cup 2% Greek-style yogurt (such as Fage) $
• 1/4 cup reduced-fat sour cream
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/2 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 4 (6-inch) whole-wheat soft pitas, cut in half
• 2 plum tomatoes, thinly sliced

Preparation

1. 1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan; sauté 5 minutes or until done. Remove from pan.
2. 2. Add 1 teaspoon oil to pan. Add onion and bell pepper; sauté 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds.
3. 3. Combine cucumber and next 6 ingredients (through 1/8 teaspoon salt). Serve chicken mixture with yogurt sauce, warmed pita, and tomato slices.
4. Salad: Combine 5 cups torn romaine lettuce, 1/3 cup sliced red onion, and 3 sliced pepperoncini peppers. Combine 2 tablespoons red wine vinegar, 2 tablespoons olive oil, and 1/4 teaspoon salt; toss with salad. Top with 1/4 cup crumbled feta cheese and 3 tablespoons halved kalamata olives.

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Greek Salad Bowl

Ingredients

• 8 cups torn romaine lettuce $
• 2 cups chopped cooked chicken breast (about 3/4 pound) $
• 1 (14-ounce) can hearts of palm (such as Vigo), drained and sliced
• 1 (14-ounce) can quartered artichoke hearts (such as Vigo), drained $
• 1 cup grape tomatoes, halved
• 1/2 cup pitted kalamata olives, halved
• 1/2 cup thinly sliced red onion
• 1/3 cup light Greek vinaigrette with oregano and feta cheese (such as Good Seasons)

Preparation

1. 1. Combine all ingredients in a large bowl; toss well to coat. Serve immediately.

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