Sake or mirin, soy sauce, and sugar are used to make teriyaki sauce. These sweet and delectable chicken meatballs are made with fresh ginger and minced chicken and go great with broccoli and freshly steamed white rice.
| Prep Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups cubed, cooked chicken meat
- ½ cup sliced carrots
- ½ cup sliced cucumber
- ¼ cup sliced black olives
- ¼ cup crumbled feta cheese
- ¼ cup Italian-style salad dressing
Instructions
- In a large bowl combine the chicken, carrots, cucumber, olives and cheese. Gently mix together. Add the salad dressing and mix well.
- Cover and refrigerate. Let flavors marinate for at least 1 hour. Serve on a bed of lettuce if desired.
Nutrition Facts
| Calories | 193 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 3 g |
| Sodium | 472 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
It’s fine for salad with chicken but the only thing Greek about it is the Feta cheese, even uses ITALIAN dressing instead of Greek! Change the name and I’d give it a higher rating.
I did make changes so the salad was a more authentic Greek salad (I’m from Greece). Carrots aren’t in our salads, tomatoes and green peppers are. I also added Cavendar’s Greek seasoning and Greek salad dressing (or a balsamic vinaigrette dressing would do too). Don’t jump down my throat because of these changes, you are allowed to adjust a recipe to your liking and I did give it 5 stars!
07.09.17 ~ Made this without the olives as we are not fans, using leftover chicken. The flavor was good, but the texture was a little off for me. My DH liked it better than I did and carried the leftovers in his lunch for a couple of days. I think for me it was using the Italian dressing in place of a creamy dressing. I’m not sorry I tried it as we like trying new things.
Eh, wasn’t that good and wasn’t that bad either. The salad dressing gave it a slimy consistancy which turned me off completely.
Enjoyed this recipe, made it exactly as described. I felt something was missing though, so I’ll probably add dill, green onions, and diced tomatoes next time and substitute Greek dressing in place of the Italian. Also plan on using pita bread next time.
Yum! I left out the carrots and added about 1 T. of pepper mayo and 1 t. of dried minced onion, and even without chilling, it’s great! Can’t wait to see what the hubs thinks when I serve it over salad tonight. Thanks for a great recipe for using leftover chicken!
I followed everything exactly how it was printed (minus the olives) & my salad looked nothing like the picture. Its was still good, but didnt look like that.
Great recipe fish came out pretty moist, and very juicy. I never liked fish but with this recipe it made me appriciate it now. i would recommend this especially if you are trying to lose some weight. Very lean and healthy.
I did not like this at all. It was salty and vinegary.
I made this and a Greek salad last night at 11 pm for my boyfriend and I. IT WAS FANTASTIC! I whipped it up and it was refreshing and crunchy and very satisfying. I followed the recipe exactly as it said, and found maybe just a tad bland. I think a touch of chili or paprika would really boost it up to 5 star worthy! Overall though, GREAT!
Excellent and super easy! My mom and sister both loved it! I marinted my chicken in Italian dressing overnight, then broiled it, and shredded it – it was delicious and juicy! I used cucumber, feta cheese, and black olives and mixed with light Italian dressing. I will be making this for years to come!!
Fantastic – with a few tweaks. I marinated the chopped chicken breasts (2) in Ken’s Greek dressing for about 30 min. or so, then sauteed in a skillet. Drained and added julienne carrots, chopped cucumbers, chopped kalamata olives, Marinated artichoke hearts, Mediterranean feta, and the Greek dressing. Chilled for about 2 hrs. Served in pitas and it was absolutely delicious!
Delightful and different. Added mayo and dill to taste. Served in warm pita bread pocket with provolone and garlic pesto. Delicious!
Pretty good. Sliced carrots & cucumber as called for, but think they would have been better julienned. Also, didn’t have olives, but sliced some canned artichoke hearts into it, and used liberal amount of italian dressing. Would recommend the hearts added to the recipe. Served with “Peppy’s Pita Bread” from site, and really enjoyed tonight’s dinner.
I thought this one was So good. Hadn’t tasted anything so good and It was so easy to make. Wouldn’t change anything.
Good. Easy. Healthy. Enough said.
This is yummy. My changes: omitted the olives (husband hates them), increased the cucumbers (too many from the garden!), doubled the feta, added about 3 Tbsp of mayo, a dash or 2 of dill, and used Gazebo Room greek salad dressing instead of italian. Tastes great in whole wheat pitas!
This is a super chicken salad recipe! I don’t care for mayonnaise, so I normally don’t eat chicken salad or tuna salad. i saw this recipe and decided to make it for a easy and quick supper one night. My husband loved it so much he asks for it every couple of weeks. We used pita bread instead of regular bread, and it’s great!
Meh. It’s lacking something and I can’t quite put my finger on what. I probably won’t ever make it again, so good luck to whoever figures it out. 🙂
I made this with English cucumber, and I julienned the carrots. Also threw in some shredded bok choy that needed using. Good stuff. Thanks, Lois!
nice and easy! boiled chicken leg/thigh with salt/bay leaves. a lot of different textures / flavours…but they work well together.