Recipe by Catfish
"I always find hot meals more satisfying, so I created this warm version of a Greek salad."
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1 1/2 tablespoons
skinless, boneless chicken breast halves, cubed
Greek seasoning, or to taste
1 (15 ounce) can
large black olives, drained
sun-dried tomato vinaigrette
crumbled feta cheese
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.
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!
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!!
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!
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Hot Greek Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 202
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