Description
Easy to make Greek- and Mediterranean-inspired chicken salad with feta, pickled onions and lemon vinaigrette. A healthy, satisfying entrée for lunch or dinner.
Ingredients
Units
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For the pickled onions
- 1 red onion, thinly sliced
- 1 cup warm water
- 1/2 cup apple cider vinegar
- 1 tbsp. sugar
- 1 1/2 tsp. salt
For the Oregano Vinaigrette
- Get the recipe here
- Salt to taste (~1/2 tsp – 1 tsp)
For the chicken
- 1.5 lbs skinless, boneless chicken thighs
- 1/3 cup extra virgin olive oil
- 2 lemons, juice of
- 4 garlic cloves, peeled and minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp mild paprika
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp red pepper flakes
For the salad
- 4 cups arugula
- 1/2 cucumber, peeled and thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/3 cup chopped parsley
- Feta cheese, to taste
Instructions
- Prepare onions: whisk water, sugar and salt in a large mason jar until dissolved. Place onions in the jar and pour apple cider vinegar in, close jar with lid and shake until combined. Let jar sit in refrigerator for 1+ hour, or until serving time. Drain onions before using.
- Prepare vinaigrette.
- Prepare the chicken: combine all ingredients in a large bowl and toss to coat. Cover bowl with lid and refrigerate for at least an hour before cooking. Place skillet over medium high heat; cook chicken for 6 minutes, each side. I like my chicken a little extra charred and crispy so I moved my chicken around in the hot skillet for an additional 2 minutes or so. Set aside.
- Assemble the salad: place arugula in a large salad bowl; add in cucumbers, tomatoes, pickled onions, parsley, feta cheese (if using), and chicken. Drizzle a generous amount of the Oregano Vinaigrette, and add additional parsley leaves and freshly cracked pepper if desired.
Notes
- This salad would be bomb with pitted and sliced Kalamata olives. If you have some handy, definitely add a few.
- You can make both the pickled onions and the vinaigrette a few days in advance, this could save you some time when it comes to assembling the salad.
- Assemble the salad and add vinaigrette just moments before serving. Salad will be the most fresh when assembled moments before.
- Prep Time: 60 mins
- Cook Time: 10 mins
- Category: Dinner
- Cuisine: Mediterranean