Hot Greek Salad Recipe -
Hot Greek Salad Recipe
  • READY IN 40 mins

Hot Greek Salad

Recipe by  

"I always find hot meals more satisfying, so I created this warm version of a Greek salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain and keep warm.
  2. Heat olive oil in a large skillet over medium heat; cook and stir chicken, garlic, and Greek seasoning until chicken is no longer pink in the center and juices run clear, about 10 minutes. Add spinach, cucumber, tomato, olives, and vinaigrette; lower heat and simmer until spinach begins to wilt, 5 to 10 minutes. Serve over orzo; top with feta cheese.
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Reviews More Reviews

Jun 05, 2015

For my diet I am trying to eat more fresh greens and vegetables to make it complete. I like anything over rice or pasta, hot preferably which made this a terrific meal except for the olives that I do not prefer in my meals.The chicken breast is a good addition to this Hot Greek Salad that I hope to make again.

May 26, 2015

I LOVED this! I had leftover grilled chicken which i grilled with a Greek seasoning, so i added that in at the end just to heat through. Instead of the vinaigrette(taste preference), i started off with 4 Tbl. of Olive oil, the Greek Seasoning, and squeezed half of a lemon on top at the end. I used Zucchini instead of Cucumber, and also added salt and pepper. This is a VERY satisfying dish, with no need for a side! I cannot wait to taste the leftovers cold, for lunch tomorrow!

Jan 18, 2013

It was absolutely fabulous!! My husband and I are dieting, so I used quinoa instead of orzo to cut some carbs and add a little protein. I also did not have any of the dressing on hand, so I made some from a recipe I found on Epicurious, which was phenomenal!!

May 24, 2015

This was a nice change to a traditional cold salad. I made the recipe to the letter and we enjoyed it on this warm late spring evening, except now I wish I had picked up a nice loaf of fresh bread to go with it. As a personal preference, I would omit the black olives next time because both of us picked around them. I might enjoy some variety of pickled olives with this dish instead. Overall, we enjoyed this salad. Thanks for the recipe!

May 03, 2013

We loved this dinner! It was so quick and easy to make, and very flavorful. I did some tinkering; here is my alternative recipe: In lieu of Greek seasoning, I sprinkled the chicken with a mixture of 1/2 tsp basil, 1/2 tsp black pepper, a little bit of salt (maybe a pinch), 1 tsp oregano, 1/2 tsp garlic powder and the juice of one lemon. I cooked it in a mixture of olive oil and butter. After adding the spinach, I sprinkled it with 2 Tbsp. balsamic vinegar and stirred it. Added cherry toms (whole) in place of chopped tomatoes and kalamata olives (whole) in place of the canned black olives. I also added a bunch of pepperoncini, which I think really made the dish. Thanks so much for a great recipe; will def make again!!


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  • Calories
  • 502 kcal
  • 25%
  • Carbohydrates
  • 53.2 g
  • 17%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 22.4 g
  • 35%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 23.5 g
  • 47%
  • Sodium
  • 1606 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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