Mediterranean Chicken Salad

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 pound skinless, boneless chicken thighs
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Juice of 2 lemons
  • 2 cloves garlic, finely grated
  • 1 teaspoon dried mint
  • Kosher salt and freshly ground pepper
  • 3 pocketless pitas, each cut into 8 wedges
  • 4 Persian cucumbers, halved lengthwise and cut into 1/2-inch pieces
  • 1 pound Campari or other small vine-ripened tomatoes
  • 1 cup torn fresh parsley
  • 4 scallions, thinly sliced
  • 2 cups arugula or baby spinach (about 2 ounces)
  • 2 ounces feta cheese, sliced
Directions

Preheat the broiler. Toss the chicken with 1 tablespoon olive oil, the juice of 1 lemon, the garlic, mint, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside 10 minutes.

Meanwhile, toss the pita wedges with 1 tablespoon olive oil on a baking sheet and season with salt and pepper. Broil until lightly golden, about 1 minute per side; transfer to a large bowl.

Arrange the chicken on the baking sheet. Broil until cooked through and golden, about 4 minutes per side. Let cool.

Tear the pita pieces in half. Add the cucumbers, tomatoes, parsley and scallions to the bowl, then add the remaining 2 tablespoons olive oil and the juice of the remaining lemon; toss. Chop the chicken and add to the bowl along with the greens. Season with salt and pepper and toss. Serve topped with the feta; drizzle with olive oil.

Photograph by Justin Walker


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