Greek Chicken Salad
User Reviews
4.8
10 reviews
Excellent
Greek Chicken Salad
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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.
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Ingredients
For the Chicken:
- 2 lemon juiced, plural
- ½ cup olive oil
- 6 cloves garlic peeled, smashed and minced
- 1 teaspoon kosher salt
- 2 teaspoons black pepper freshly ground
- 2 teaspoons cumin ground
- 2 teaspoons paprika
- ½ teaspoon oregano dried
- ½ teaspoon red pepper flakes
- 2 pounds boneless skinless chicken thighs
For the Salad:
- 1-2 cups arugula fresh
- parsley torn, fresh
- ½ cup cherry tomato halves
- feta cheese crumbled
- ½ cup cucumber halved and thinly sliced
- red onion recipe below, pickled
Lemon Oregano Vinaigrette
- 1 lemon juiced
- 2 teaspoons champagne vinegar
- ⅓ cup olive oil
- 2 cloves garlic minced
- ½ shallot minced
- kosher salt to taste
- oregano fresh
Pickled red onions
- ½ cups apple cider vinegar
- 1 tablespoon white sugar
- 1 ½ teaspoons kosher salt
- 1 red onion thinly sliced
Instructions
- In a large zip-top bag, combine the lemon juice, ½ 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
- 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.
Notes
- Make the onions at least an hour ahead so they pickle, but you can also keep them for up to 2 weeks.
Nutrition Information
Show Details
Calories
581kcal
(29%)
Carbohydrates
13g
(4%)
Protein
30g
(60%)
Fat
46g
(71%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
29g
(145%)
Cholesterol
89mg
(30%)
Sodium
1079mg
(45%)
Potassium
776mg
(17%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
553IU
(11%)
Vitamin C
35mg
(39%)
Calcium
63mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 13g | 4% |
| Protein | 30g | 60% |
| Fat | 46g | 71% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 29g | 145% |
| Cholesterol | 89mg | 30% |
| Sodium | 1079mg | 45% |
| Potassium | 776mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 553IU | 11% |
| Vitamin C | 35mg | 39% |
| Calcium | 63mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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