Greek Chicken Salad with Lemon Garlic Dressing
Are you looking for a colourful, fresh summer salad with a bit of a Mediterranean influence? Try some juicy, grilled chicken drizzled with a tangy lemon garlic dressing over a fresh Greek salad . It’s healthy, filling and oh so tasty.
Serves 4
Ingredients
Chicken and Marinade
800 gm skinless, boneless chicken thighs
3 tbsp olive oil
1/2 lemon, juice and zest
4 garlic cloves, minced
1 tbsp dried oregano
1/2 tbsp dried thyme
1/2 tbsp paprika powder
1 tsp salt
1/2 tsp ground black pepper
Salad
1/2 cup red onion, thinly sliced
1 punnet grape or cherry tomatoes, divided in half
1/2 yellow capsicum, sliced
100 gm feta, chopped into small blocks
1/2 cup pitted Kalamata olives
1/4 cup fresh dill, finely chopped
2 tbsp olive oil
1/2 lemon, juice
1/2 telegraph cucumber (or 2 Lebanese), sliced
Lemon wedges for garnish (optional)
Lemon Garlic Dressing
3/4 cup egg mayonnaise
2 tbsp water
1/2 lemon, juice and zest
2 garlic cloves, minced
1/2 tbsp dried oregano
1/2 tsp paprika powder
Salt and pepper to taste
Directions
Combine the marinade ingredients in a mixing bowl or plastic bag. Add the chicken thighs and toss fully to coat.
Cover or seal, and place in the fridge for at least 20 min or overnight for maximum flavour.
Place chicken thighs on a preheated grill, BBQ or frying pan, over medium high heat and grill for about 10 minutes on each side or until cooked all the way through. Continue basting the thighs while searing them in the pan.
Set aside to cool while preparing the salad and dressing. Once cooled, slice chicken thighs into strip to serve.
Prepare the salad and place in a big bowl, or on plates.
In a medium-sized bowl, mix the dressing ingredients together until well combined. Season with salt and pepper.
Top the salad with sliced chicken pieces and lemon garlic mayo. Garnish with extra dill and lemon wedges.