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The Best Greek Chicken Salad


Chicken Marinade

  • 1 1/4 - 1 1/2 pounds boneless and skinless chicken thighs
  • 1/4 cup avocado oil or extra virgin olive oil
  • 6-8 garlic cloves minced
  • 2 lemons juiced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper


  • 2 cup cherry tomatoes halved
  • 2 green bell peppers diced
  • 4 cups Romaine hearts chopped, see notes
  • 1 white onion thinly sliced
  • 6 Persian cucumbers sliced
  • 2 tablespoons dried organo
  • 2 1/2 tablespoons capers
  • 1 cup kalamata olives pitted
  • 1 block sheep's milk feta crumbled, omit for Whole30
  • 1/4 cup fresh dill finely chopped, as garnish
  • 1/4 cup fresh parsley finely chopped, as garnish
  • black pepper to taste
  • kosher salt to taste
The Best Greek Chicken Salad


  • Mix all of the chicken marinade ingredients together in a bowl. Add the chicken thighs along with the marinade to a large Ziploc bag or into a shallow container so the chicken can be fully submerged. Let marinate for at least 30 minutes or overnight in the refrigerator.
  • Once you are ready to cook the chicken, turn the grill on to preheat to 450 degrees Fahrenheit. Once it has reached temperature, grill chicken thighs on the hot spots (hottest parts of the grill) for about 6-7 minutes per side. Set aside and cut into strips.
  • Combine all of the salad ingredients together in a large bowl or on a platter.
  • Serve with homemade Tzatziki dressing on the side or mix well. Taste for additional salt and pepper. Serve right away and garnish with extra capers and fresh dill if desired.

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