Greek Chicken Salad

Greek Chicken Salad. I’m seriously changing the game with the chicken in this one. It’s THAT good!

Greek Chicken Salad from www.whatsgabycooking.com - seriously the perfect summertime salad (@whatsgabycookin)

We all know how I feel about eating out of a bowl. I wish all means could be bowl based, so I’m pumped that we’ve got another epic bowl meal here on What’s Gaby Cooking.

I mean this in the most humble way possible, this greek chicken situation is going to rock your world. It’s literally perfection. It’s moist (my least favorite word in the human language but I’m using it because it’s true), tangy, spicy, salty, basically everything you could ever ask for. Then, throw it onto a greek salad with arugula, pickled onions, feta cheese, cucumbers and tomatoes and it’s like a bowl of the most incredible stuff on earth. Add a lemon oregano vinaigrette to boot and it’s game over.

Here’s my quick + easy recipe for pickled onions too! I keep them stocked at all times when I need to add a little kick to something 🙂

Greek Chicken Salad

Yield: Serves 4-6

Greek Chicken Salad

Ingredients

    For the Chicken:
  • 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
  • For the Salad:
  • 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
  • Lemon Oregano Vinaigrette
  • 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

Instructions

  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.
  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.
  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.
  4. Transfer the chicken to a large bowl and toss to with the salad ingredients and serve with the Lemon Oregano Vinaigrette
https://whatsgabycooking.com/greek-chicken-salad/

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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11 Comments

  1. Love all the greek flavors in this salad!! I totally need this after a not-so-healthy weekend 🙂

  2. This sounds perfect! We try to have salad at least once a week in our home. I think this will be in the rotation very soon. Pinned!

  3. Yummm. This sounds right up our alley! Flavorful and light. And, who doesn’t love eating out of a bowl?? The perfect summer meal.

  4. This salad is GOR-geous! I’m simply dying for a bite of that Greek chicken right now!

  5. How much arugula do I need? I need to make a quick trip to the store so I can make this tomorrow night!

    1. 4-6!! all the recipes on my site serve 4-6 unless otherwise noted! But Ill update the recipe to reflect that! Thanks for pointing it out!

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