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Greek Chicken Salad

Greek Chicken Salad


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  • Author: Mariel Lewis
  • Total Time: 1 hour 10 mins
  • Yield: 4 servings 1x

Description

Easy to make Greek- and Mediterranean-inspired chicken salad with feta, pickled onions and lemon vinaigrette. A healthy, satisfying entrée for lunch or dinner.


Ingredients

Units Scale

For the pickled onions

  • 1 red onion, thinly sliced
  • 1 cup warm water
  • 1/2 cup apple cider vinegar
  • 1 tbsp. sugar
  • 1 1/2 tsp. salt

For the Oregano Vinaigrette

  • Get the recipe here
  • Salt to taste (~1/2 tsp – 1 tsp)

For the chicken

  • 1.5 lbs skinless, boneless chicken thighs
  • 1/3 cup extra virgin olive oil
  • 2 lemons, juice of
  • 4 garlic cloves, peeled and minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp mild paprika
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp red pepper flakes

For the salad

  • 4 cups arugula
  • 1/2 cucumber, peeled and thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup chopped parsley
  • Feta cheese, to taste

Instructions

  1. Prepare onions: whisk water, sugar and salt in a large mason jar until dissolved. Place onions in the jar and pour apple cider vinegar in, close jar with lid and shake until combined. Let jar sit in refrigerator for 1+ hour, or until serving time. Drain onions before using.
  2. Prepare vinaigrette.
  3. Prepare the chicken: combine all ingredients in a large bowl and toss to coat. Cover bowl with lid and refrigerate for at least an hour before cooking. Place skillet over medium high heat; cook chicken for 6 minutes, each side. I like my chicken a little extra charred and crispy so I moved my chicken around in the hot skillet for an additional 2 minutes or so. Set aside.
  4. Assemble the salad: place arugula in a large salad bowl; add in cucumbers, tomatoes, pickled onions, parsley, feta cheese (if using), and chicken. Drizzle a generous amount of the Oregano Vinaigrette, and add additional parsley leaves and freshly cracked pepper if desired.

Notes

  1. This salad would be bomb with pitted and sliced Kalamata olives. If you have some handy, definitely add a few.
  2. You can make both the pickled onions and the vinaigrette a few days in advance, this could save you some time when it comes to assembling the salad.
  3. Assemble the salad and add vinaigrette just moments before serving. Salad will be the most fresh when assembled moments before.
  • Prep Time: 60 mins
  • Cook Time: 10 mins
  • Category: Dinner
  • Cuisine: Mediterranean