Greek Salad with Chicken Feta Croquettes


For the croquettes:

3 large eggs

¼ cup grated Parmesan cheese

¼ cup grated Romano cheese

2 cups diced roasted chicken

1 tbsp. chopped parsley

½ cup mashed potatoes

½ tsp. kosher salt

½ cup chopped feta cheese

1 cup Wondra flour*

2 cups plain bread crumbs (I used panko)

2 cups canola oil, for frying

For the dressing:

½ cup extra-virgin olive oil

1 tbsp. finely minced shallot

1 tbsp. finely chopped red onion

1 tbsp. cider vinegar

2½ tbsp. rice wine vinegar

1 tbsp. freshly squeezed lemon juice

For the salad:

8 oz. mixed baby greens, rinsed and dried (I used chopped romaine)

2 celery ribs, sliced on a bias (I omitted)

2 cucumbers, 1½ peeled, seeded and diced, ½ thinly sliced with skin on

1 red bell pepper, seeded and sliced thin

5 thin slices of red onion

10 sprigs of mint, coarsely chopped (I omitted)

10 sprigs of parsley, coarsely chopped

Leaves from 6 sprigs fresh oregano

2 cups feta cheese, cut into chunks

16 Greek olives (I omitted)

Kosher salt

Freshly ground black pepper

Lemon wedges, for serving


To make the croquettes, combine 1 egg with the Parmesan and Romano cheeses.  Beat well.  In a food processor, combine the roasted chicken, egg-cheese mixture, parsley, mashed potatoes, and salt.  Process until uniform and smooth.  Using about ¼ cup of the chicken mixture, form a cylinder that will into the palm of your hand.  Pull the cylinder open to form two halves, and press a couple of chunks of feta into the center.  Close the chicken mixture around the cheese so that it doesn't ooze out during frying.  Repeat with the rest of the chicken mixture and the feta, making about 8 croquettes.  Transfer to a plate, cover with plastic wrap and refrigerate for 1 hour.  (They can be kept covered in the refrigerator for up to 2 days before frying.)

When you are ready to cook the croquettes, beat the remaining two eggs in a shallow bowl.  Line up the Wondra flour, eggs, and the bread crumbs.  Roll a croquette first in the flour, then the eggs, then the bread crumbs, making sure to coat the whole croquette.  Place on a wire rack while you coat the rest of the croquettes.  When you are ready to fry the croquettes, place the canola oil in a frying pan or sauté pan over medium-high heat until hot (about 5-6 minutes).  Lower the heat to medium and fry the croquettes until they are golden brown on all sides.  Transfer to a paper towel-lined plate.  Cover with foil to keep warm while you prepare the salad.

To make the dressing, combine all ingredients in a small bowl and whisk until well combined.  Set aside.

To make the salad, put the greens into a salad bowl.  Add the celery, cucumbers, bell pepper, onion, and fresh herbs.  Drizzle the salad with 5 tablespoons of the dressing.  Toss well.  Top with the chunks of feta cheese and olives.  Season with kosher salt and pepper.  Serve on salad plates and top with chicken croquettes.  Garnish with lemon wedges.

Printed from Annie’s Eats