Greek Chicken Salad
It’s like a bowl of the most incredible stuff on earth. Tangy chicken, arugula, pickled onions, feta cheese, cucumbers, tomatoes and a delicious lemon oregano vinaigrette.
Course: Salad, Dinner, Lunch
Cuisine: Greek
Servings: 4 -6 servings
Author: Gaby
For the Chicken:
- 2 lemons juiced
- ½ cup olive oil
- 6 cloves garlic peeled, smashed and minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon dried oregano
- ½ teaspoon red-pepper flakes
- 2 pounds boneless skinless chicken thighs
For the Salad:
- 1-2 cups fresh arugula
- Fresh parsley torn
- ½ cup cherry tomatoes halves
- crumbled feta cheese
- ½ cup cucumber halved and thinly sliced
- pickled red onions recipe below
Lemon Oregano Vinaigrette
- 1 lemon juiced
- 2 teaspoons champagne vinegar
- 1/3 cup olive oil
- 2 cloves garlic minced
- ½ shallot minced
- kosher salt to taste
- fresh oregano
Pickled red onions
- 1/2 cups apple cider vinegar
- 1 tablespoon white sugar
- 1 1/2 teaspoons kosher salt
- 1 red onion thinly sliced
In a large zip-top bag, combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes. Add the chicken, zip the top of the bag and give it a quick shake to combine. Refrigerator for at least 1 hour and up to 12 hours.
Pre-heat a cast iron to medium high heat. Remove the chicken from the marinade and grill each chicken thigh for 4-5 minutes on each side until done. Remove and set aside to rest.
Slice the chicken against the grain into thin strips and transfer back into the skillet and sauté for 2 minutes until just slightly crispy around the edges.
Transfer the chicken to a large bowl and toss to with the salad ingredients and serve with the Lemon Oregano Vinaigrette
To make the pickled red onions