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Greek Chicken Salad with Lemon Oregano Vinaigrette and Pickled Red Onions Recipe

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A vibrant and flavorful Greek Chicken Salad featuring tender marinated chicken thighs grilled to perfection, served over a bed of fresh arugula, cherry tomatoes, cucumber, fresh herbs, and tangy pickled red onions, all dressed with a zesty lemon oregano vinaigrette. This dish is perfect as a hearty side or a light main course, combining Mediterranean flavors with nutritious ingredients.

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:

  • 2 cups fresh arugula
  • Fresh parsley, torn
  • ½ cup cherry tomatoes, halved
  • ½ cup crumbled feta cheese
  • ½ cup diced cucumber
  • Pickled red onions (recipe below)

Lemon Oregano Vinaigrette:

  • 1 lemon, juiced
  • 2 teaspoons champagne vinegar
  • ⅓ cup olive oil
  • 2 cloves garlic, minced
  • ½ shallot, minced
  • Kosher salt to taste
  • Fresh oregano

Pickled Red Onions:

  • ½ cup apple cider vinegar
  • 1 tablespoon white sugar
  • 1½ teaspoons kosher salt
  • 1 red onion, thinly sliced

Instructions

  1. Marinate the Chicken: In a large zip-top bag or bowl, combine the lemon juice, olive oil, garlic, kosher salt, black pepper, cumin, paprika, dried oregano, and red-pepper flakes. Add the chicken thighs, seal the bag, and toss to coat thoroughly. Refrigerate for at least 1 hour and up to 12 hours to allow the flavors to infuse.
  2. Cook the Chicken: Heat a cast-iron skillet or grill over medium-high heat. Remove the chicken thighs from the marinade and cook them for 4–5 minutes on each side until fully cooked through and the juices run clear. Transfer the cooked chicken to a plate and allow it to rest for 5 minutes to retain juices.
  3. Slice and Sauté the Chicken: Slice the rested chicken thinly against the grain into strips. Return the slices to the skillet and sauté for an additional 2 minutes until the edges develop a golden, slightly crispy texture, enhancing flavor and texture.
  4. Prepare the Vinaigrette: In a small bowl, whisk together lemon juice, champagne vinegar, olive oil, minced garlic, minced shallot, kosher salt to taste, and fresh oregano until well emulsified. Set aside to allow flavors to meld.
  5. Make Pickled Red Onions: Whisk the apple cider vinegar, white sugar, kosher salt, and 1 cup of water until the sugar and salt dissolve. Place thinly sliced red onions into a jar, then pour the brine over the onions. Let them sit at room temperature for 1 hour. Store in the refrigerator for up to 2 weeks.
  6. Assemble the Salad: In a large bowl, combine fresh arugula, torn parsley, halved cherry tomatoes, diced cucumber, crumbled feta cheese, and pickled red onions. Add the sliced sautéed chicken on top and toss gently to combine all ingredients evenly.
  7. Serve: Drizzle the salad with the prepared lemon oregano vinaigrette. Garnish with fresh dill and mint leaves before serving for an added burst of freshness and aroma.

Notes

  • Marinating the chicken for longer (up to 12 hours) intensifies the flavor and tenderizes the meat.
  • Using a cast-iron skillet provides a great sear and even heat, but a grill works equally well for a smoky flavor.
  • Pickled red onions can be made ahead and refrigerated; their flavor develops as they marinate longer.
  • For a low-sodium version, reduce the salt in the marinade and vinaigrette.
  • Fresh herbs like dill and mint add a fresh brightness that complements the salad perfectly.

Find it online: https://simpleplatter.com/greek-chicken-salad-with-lemon-oregano-vinaigrette-and-pickled-red-onions-recipe/