Greek Chicken Salad

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Total Time

1 hour and 10 minutes

Prep Time

1 hour

Cook Time

10 minutes

Rating

(5)

Ingredients

6 servings

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)
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)
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
1/2 cups apple cider vinegar
1 tablespoon white sugar
1 1/2 teaspoons kosher salt
1 red onion (thinly sliced)

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Preparation

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Transfer the chicken to a large bowl and toss to with the salad ingredients and serve with the Lemon Oregano Vinaigrette

Step 5

To make the pickled red onions

Step 6

Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour before using. Also, can be made 2 weeks ahead. Cover and chill. Drain onions before using.