Healthy · Greek
Greek Chicken Salad
Greek Chicken Salad — 1 hr 10 min, 27 ingredients, adapted from Gaby Dalkin.
Recipe adapted from Gaby Dalkin · View original
Total
1 hr 10 min
Serves
6
Calories
501 kcal
Ingredients
- 2 lemons, juiced
- 1/2 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
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 pounds boneless, skinless chicken thighs
- 2 cups fresh arugula
- Fresh parsley, torn
- 1/2 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/2 cup diced cucumber
- Pickled red onions
- 1 lemon, juiced
- 2 teaspoons champagne vinegar
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 1/2 shallot, minced
- Kosher salt, to taste
- Fresh oregano
- 1/2 cup apple cider vinegar
- 1 tablespoon white sugar
- 1 1/2 teaspoons kosher salt
- 1 red onion, thinly sliced
Instructions
- In a large zip-top bag or bowl, combine lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, oregano, and red pepper flakes. Add chicken thighs, seal, and toss to coat. Refrigerate 1-12 hours.
- Heat a cast-iron skillet or grill over medium-high heat. Cook chicken 4-5 minutes per side until fully cooked. Rest 5 minutes.
- Slice chicken against the grain into thin strips; return to skillet and sauté 2 minutes until edges are golden and slightly crispy.
- For the vinaigrette, whisk together lemon juice, vinegar, olive oil, garlic, shallot, salt, and oregano until emulsified.
- For the pickled onions, whisk vinegar, sugar, salt, and 1 cup water until dissolved. Pour over sliced onion in a jar; let sit 1 hour at room temperature (or refrigerate up to 2 weeks).
- In a large bowl, combine arugula, parsley, cherry tomatoes, cucumber, feta, and pickled red onions. Add sliced chicken, toss gently, and drizzle with vinaigrette. Garnish with fresh dill and mint.