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Greek Chicken Salad




Difficulty:Easy
Prep Time:2 Hours
Cook Time:30 Minutes
Serves:10

Nutritional Information

This salad is light and refreshing and is loaded with vegetables

Ingredients

  • 1/2 medium red onions, halved
  • 1/2 pound zucchini, split in half lengthwise
  • 2 1/2 pounds asparagus, trimmed
  • 1 loaf Italian bread, split in half lengthwise
  • 3/4 cups extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • basic brine, see recipe
  • 2 1/2 pounds chicken thighs, trimmed
  • Marinade for Chicken
  • 1/2 cups oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 1/4 whole red onion, sliced thin
  • For the Dressing
  • 2 1/2 lemon, juice and zest
  • 3/4 cups chopped pitted black olives (such as kalamata)
  • 3/4 cups capers, drained, rinsed, dried, and chopped
  • 3/4 cups chopped fresh parsley leaves
  • 8 tablespoons red wine vinegar

Directions

  • 1. Combine all the ingredients for the marinade for the chicken.  Brine the chicken thighs for about 45 minutes.  Remove from the brine and marinade for another 45 minutes. Place onions, zucchini and asparagus in a bowl.  Drizzle evenly with 1/4 cup olive oil and rub with hands to coat all the vegetables evenly. Season everything with salt and pepper. Set aside.
  • 2. Preheat the EGG to 400º using indirect heat.   Bake the bread until it begins to dry out.  Remove from the grill and set aside.  Remove the plate setter and replace it with a cast iron grate.
  • 3. Increase the EGG to 425º.  Grill the chicken thighs until cooked throughout, about 3-4 minutes per side.   Let rest before slicing. Once the grate is preheated, grill the veggies until a slight char forms and they are to desired tenderness.  Remove from the grill and keep warm.
  • 4. Combine lemon, olives, capers, parsley, vinegar, and remaining 1/4 cup olive oil in a large bowl and whisk to combine. Cut zucchini, asparagus, bread, and onions into rough chunks and add to bowl. Season with salt and pepper and toss everything well to combine, adding extra olive oil, salt and pepper to taste if desired.  Top with sliced chicken and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828