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.
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.