Greek Chicken Salad

from whatsgabycooking.com
Salad
70 min
6 servings

Juicy marinated chicken, crisp veggies, feta, and a zesty vinaigrette come together in this fresh and easy Greek Chicken Salad recipe.

Ingredients

  • lemons

    juiced

    2
  • olive oil
    ½ c
  • garlic

    peeled, smashed and minced

    6 cloves
  • kosher salt
    1 tsp
  • freshly ground black pepper
    2 tsp
  • ground cumin
    2 tsp
  • paprika
    2 tsp
  • dried oregano
    ½ tsp
  • red-pepper flakes
    ½ tsp
  • boneless skinless chicken thighs
    2 lb
  • fresh arugula
    2 c
  • fresh parsley

    torn

  • cherry tomatoes

    halves

    ½ c
  • crumbled feta cheese
    ½ c
  • diced cucumber
    ½ c
  • pickled red onions

    recipe below

  • lemon

    juiced

    1
  • champagne vinegar
    2 tsp
  • olive oil
    ⅓ c
  • garlic

    minced

    2 cloves
  • shallot

    minced

    ½
  • kosher salt to taste
  • fresh oregano
  • apple cider vinegar
    ½ c
  • white sugar
    1 tbsp
  • kosher salt
    1 ½ tsp
  • red onion

    thinly sliced

    1

Directions

  1. 1

    In a large zip-top bag or bowl, combine the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, oregano, and red pepper flakes. Add the chicken thighs, seal the bag, and toss to coat. Refrigerate for at least 1 hour and up to 12 hours.

  2. 2

    Heat a cast-iron skillet or grill over medium-high heat. Remove the chicken from the marinade and cook for 4–5 minutes per side, until fully cooked and juices run clear. Transfer to a plate and let rest for 5 minutes.

  3. 3

    Slice the rested chicken against the grain into thin strips. Return to the skillet and sauté for 2 minutes until the edges are golden and slightly crispy.

  4. 4

    For the vinaigrette, whisk together the lemon juice, vinegar, olive oil, garlic, shallot, salt, and oregano until emulsified. Set aside.

  5. 5

    For the pickled onions, whisk together the vinegar, sugar, salt, and 1 cup water until dissolved. Add the red onion to a jar and pour the brine over. Let sit at room temperature for 1 hour. Store in the fridge for up to 2 weeks.

  6. 6

    In a large bowl, combine arugula, parsley, cherry tomatoes, cucumber, feta, and pickled red onions. Add the sliced chicken and toss gently. Drizzle with vinaigrette and garnish with fresh dill and mint before serving.