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Greek Pasta and Chicken Salad Recipe

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This recipe for Greek Pasta and Chicken Salad, by , is from 2008 Switzer, Duncan, Jack Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathleen Duncan
Added: Friday, May 2, 2008


4 cups drained and cooled rotini
2 chicken breasts, grilled or sautéed
(Marinated overnight in 2 Tbsp olive oil, 2 cloves crushed garlic, 2 Tbsp lemon juice, 2 tsp oregano flakes, and ½ tsp dry mint)
½ cup finely chopped sweet red bell pepper
½ fine chopped sweet green bell pepper
½ cup finely chopped green onion
2 tsp dry basil
1 tsp fresh ground black pepper
Salt to taste
2 cloves crushed garlic
½ cup pitted sliced kalamata olives
1/3 cup good mayonnaise
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
Feta Cheese

1. Marinate chicken breasts overnight in olive oil, garlic, lemon, oregano and mint in a covered container.
2. Grill or saute over medium heat until tender and juices run clear. Remove from heat and cool in refrigerator.
3. In a large bowl, combine cooked rotini, chopped peppers, chopped green onion, and chopped olives.
4. Add garlic, oregano, basil and black pepper.
5. Add salt.
6. Add mayonnaise, olive oil and lemon juice.
7. Toss gently.
8. Arrange rotini salad in a decorative shallow salad dish and decorate the top with cooked chicken breasts, which have been cut into strips.
9. Crumble feta cheese over chicken
10. Serve with Grecian bread and pepperoncini

Personal Notes:
Personal Notes:
Great served on pita bread or tortillas.




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