About the Recipe
This Greek Chicken Salad with Fried Feta elevates the classic Greek salad with the addition of tender, marinated grilled chicken and a truly special element: crispy fried feta. The chicken is infused with the bright flavors of garlic, oregano, and lemon, while the salad features the refreshing crunch of iceberg lettuce, cucumber, tomatoes, and red onion. A tangy Dijon vinaigrette ties everything together, and the warm, golden, and slightly salty fried feta adds an unexpected and delightful textural contrast. This salad is a vibrant and satisfying meal that’s bursting with Mediterranean goodness.
Ingredients
4 boneless skinless chicken thighs
1 large clove garlic, smashed
2 T fresh oregano or 1 T dried oregano
lemon juice and zest from 1 lemon
2 T olive oil
1/4 cup flour
1/2 cup panko
1 egg, beaten
1 T corn starch
1 T rice flour
8 oz chunk of feta
1 T Dijon (Maile is best)
2 tsp lemon juice
1/4 cup red wine vinegar
1/2 cup olive oil
1 tsp dried oregano
salt and pepper to taste
4 cups washed and rinsed iceberg
1/2 cucumber, half mooned
10 cherry tomatoes, split in half
1/2 sliced red onion (or pickled red onion)
4 pepperoncini
6 kalamata olives
Preparation
Step 1
Whisk the garlic, oregano, lemon juice/zest, olive oil and 1/2 tsp salt and 1/2 tsp pepper together. Place chicken thighs in marinade and let sit for 1 hour.
Step 2
Combine the panko, corn starch, rice flour and salt and pepper. Cut the feta into a large dice. Dip the feta in the flour, then the beaten egg, and finally, the panko mixture. Let chill in the refrigerator for 30 minutes.
Step 3
Whisk the dijon, the lemon juice, red wine vinegar, honey, olive oil and oregano. Add salt and pepper to taste.
Step 4
Tear the iceberg and divide between 2 plates. Top with the remainder of the vegetables. Refrigerate until service.
Step 5
Heat a grill pan high. Once hot, place thighs down. Cook around 4-5 minutes each side (depending on the size of the thighs you are using). Turn the heat when just about cooked through, to continue cooking in the hot pan.
Step 6
Heat neutral oil to medium hot in a skillet. Once water sizzles when sprayed on, drop the feta chunks carefully into the oil. Fry 2 minutes each side until cooked golden. Transfer to a plate with a paper towel to soak up the excess oil. Continue frying, careful not to crowd the pan.o cool slightly.
Step 7
Slice your cooked thighs and divide between the plates. Dress with freshly whisked dressing. Top with fried feta chunks.