Get ready to indulge in the Greek Chicken Salad with Crispy Yogurt Sheets—a delightful and innovative salad featuring perfectly grilled herbed chicken, penne pasta, fresh veggies, and crumbled feta, all topped with delicate, crispy Greek yogurt sheets and drizzled with a zesty, spicy oregano-infused honey. This dish is a harmonious blend of savory, creamy, and slightly spicy flavors! 🥛✨🍗🍝
Greek Chicken Salad with Crispy Yogurt Sheets 🥛✨🍗🍝
Ingredients:
• For the Herbed Chicken:
• 2 boneless, skinless chicken breasts (or thighs)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp dried oregano
• 2 cloves garlic, minced
• Salt and pepper, to taste
• For the Salad:
• 8 oz penne pasta (or your preferred pasta)
• 1/2 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese
• Fresh parsley, chopped (for garnish)
• For the Crispy Yogurt Sheets:
• 1/2 cup Greek yogurt (preferably full-fat)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• For the Oregano-Infused Honey:
• 2 tbsp honey
• 1 tsp dried oregano
• 1 tsp olive oil
• 1/2 tsp red chili flakes (optional, for heat)
Instructions:
1. Marinate and Grill the Chicken:
• In a bowl, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper.
• Coat the chicken breasts with the marinade and let it sit for at least 20 minutes.
• Preheat the grill to medium-high heat and grill the chicken for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F or 74°C).
• Once cooked, remove from the grill and let the chicken rest before slicing it into bite-sized pieces.
2. Cook the Penne Pasta:
• Cook the penne pasta according to package instructions. Drain and rinse with cold water to cool, then set aside.
3. Make the Crispy Yogurt Sheets:
• Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper.
• In a small bowl, mix together Greek yogurt, olive oil, garlic powder, and salt until smooth.
• Spread the yogurt mixture evenly onto the prepared baking sheet, creating a thin layer.
• Bake for about 1.5 to 2 hours, or until the yogurt sheet is dry and crisp. Once fully cooled, break the sheet into small crispy pieces.
4. Make the Oregano-Infused Honey:
• In a small saucepan, heat honey, olive oil, oregano, and red chili flakes (if using) over low heat. Stir for about 2-3 minutes until warmed through and fragrant.
• Remove from heat and set aside.
5. Assemble the Salad:
• In a large mixing bowl, combine the cooked penne pasta, grilled chicken strips, diced cucumber, halved cherry tomatoes, Kalamata olives, and crumbled feta.
• Drizzle the oregano-infused honey over the salad and toss gently to combine.
6. Serve:
• Plate the salad and top with the crispy yogurt sheets for a delightful crunch.
• Garnish with fresh parsley and serve immediately.
Servings: 4
Calories: Approx. 450-550 per serving (depending on portion sizes and toppings)
This Greek Chicken Salad with Crispy Yogurt Sheets is a creative and flavorful dish that takes traditional Greek flavors to the next level with a crispy yogurt twist and a spicy-sweet drizzle. A refreshing and indulgent salad that’s perfect for a satisfying meal! 🥛✨🍗🍝