I can’t stop making this salad. I first came across a version from Wishbone Kitchen and immediately added it to the weekly rotation — it’s crunchy, salty, herby, and just so good. I started pairing it with this simple souvlaki-style chicken and now it’s one of those dinners I come back to again and again. I make it with and without the chicken! The chicken is bright and herby with lemon and oregano, and the chopped salad is crisp, salty, and full of texture. It’s perfect for an easy weeknight dinner or serving family-style when you have friends over.
Ingredients
For the chicken
- 2 pounds boneless, skinless chicken thighs (about 12)
- 1/4 cup extra-virgin olive oil
- 1 lemon, zested and juiced (about 2–3 tablespoons)
- 2 tablespoons finely chopped fresh oregano
- 1 garlic clove, grated
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground pepper
For the salad
- 2 romaine hearts, finely shredded
- 2 mini cucumbers, halved and thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 cup chopped scallions
- 1/4 cup fresh dill, roughly chopped
- 10 pepperoncini, finely chopped
- 2 tablespoons capers, drained
- Extra-virgin olive oil
- Red wine vinegar
- 1/2 teaspoon dried oregano
- Flaky salt and freshly ground black pepper
- 8 ounces feta, crumbled
Instructions
Marinate the chicken
In a large zip-top bag, combine the chicken, olive oil, lemon zest and juice, oregano, garlic, paprika, 1 teaspoon salt, and a few cracks of pepper. Toss everything together until well coated. Let it marinate in the fridge for at least 30 minutes, or up to overnight if you have the time.
Grill the chicken
Take the chicken out of the fridge about 30 minutes before cooking. Preheat your grill to medium-high.
Remove the chicken from the marinade, letting any excess drip off, and place directly on the grill. Cook undisturbed for 8–10 minutes, until it develops a nice sear and releases easily. Flip and cook another 6–8 minutes, until cooked through (internal temp around 175°F).
Transfer to a cutting board, tent with foil, and let rest for a few minutes before serving.
Make the salad
In a large bowl, combine the romaine, cucumbers, bell pepper, scallions, dill, pepperoncini, and capers. Drizzle with olive oil and red wine vinegar, then sprinkle in the dried oregano, salt, and pepper. Toss until everything is lightly coated.
Gently fold in the feta and transfer to a serving platter.
To Serve
Serve the grilled chicken alongside (or right on top of) the salad, family-style. Add a squeeze of lemon and a little extra drizzle of olive oil if you like.
It’s fresh, flavorful, and one of those dinners that feels just as good for a casual night at home as it does for entertaining.
