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5 from 1 vote

Greek Chicken Salad

Author: Gaby Dalkin


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 recipe below

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

Pickled red onions

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


  • 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.
  • 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.