Mediterranean Chicken Salad

  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. Arrange the chicken on the baking sheet. Broil until cooked through and golden, about 4 minutes per side. Let cool.
  4. 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.
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