Greek Chicken Salad

4.84 from 6 votes

Juicy marinated chicken, crisp veggies, feta, and a zesty vinaigrette come together in this fresh and easy Greek Chicken Salad recipe.

Prep Time1

Cook Time10

Total Time1 10

Course: Salad, Dinner, Lunch

Cuisine: Greek

Servings: servings

In a large zip-top bag or bowl, combine the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, oregano, and red pepper flakes. Add the chicken thighs, seal the bag, and toss to coat. Refrigerate for at least 1 hour and up to 12 hours.
Heat a cast-iron skillet or grill over medium-high heat. Remove the chicken from the marinade and cook for 4–5 minutes per side, until fully cooked and juices run clear. Transfer to a plate and let rest for 5 minutes.
Slice the rested chicken against the grain into thin strips. Return to the skillet and sauté for 2 minutes until the edges are golden and slightly crispy.
For the vinaigrette, whisk together the lemon juice, vinegar, olive oil, garlic, shallot, salt, and oregano until emulsified. Set aside.
For the pickled onions, whisk together the vinegar, sugar, salt, and 1 cup water until dissolved. Add the red onion to a jar and pour the brine over. Let sit at room temperature for 1 hour. Store in the fridge for up to 2 weeks.
In a large bowl, combine arugula, parsley, cherry tomatoes, cucumber, feta, and pickled red onions. Add the sliced chicken and toss gently. Drizzle with vinaigrette and garnish with fresh dill and mint before serving.

Make the onions at least an hour ahead so they pickle, but you can also keep them for up to 2 weeks.