A twist on a classic Greek salad. Crispy chicken thighs with a creamy feta and cucumber tzatziki-inspired dressing make this perfect for the summer.
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Serves
3
Bone-In Skin-On Chicken Thigh
Dried Oregano
Red Wine Vinegar
Garlic
Tomato
Cucumber
Red Onion
Kalamata Olives
Salt
Black Pepper
Olive Oil
For the Dressing:
Feta
Greek Yoghurt
Lemon
Serves
3
Bone-In Skin-On Chicken Thigh
Dried Oregano
Red Wine Vinegar
Garlic
Tomato
Cucumber
Red Onion
Kalamata Olives
Salt
Black Pepper
Olive Oil
For the Dressing:
Feta
Greek Yoghurt
Lemon
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Step 1.
Debone the chicken thighs, leaving the skin on. Place into a bowl with 1 tbsp oregano, red wine vinegar, salt, pepper and grate in your garlic. Mix together and set aside.
Step 2.
Chop up the tomatoes into large wedges, scoop out the inside of ¾ of your cucumber and slice into crescents, set the rest of the cucumber aside for the dressing. Thinly slice the onion and half the olives. Toss the sliced cucumber, olives, onion with 1 tbsp olive oil, 1 tsp oregano and salt and pepper.
Step 3.
Place the chicken thighs skin-side down in a cold frying pan, then set over a medium heat. Cook for 5-7 mins until the fat has rendered and the skin is golden and crisp. Flip and cook for another 2-3 mins or until cooked through. Set aside to rest for at least 3 mins.
Step 4.
Meanwhile, make the feta dressing, blitz feta, greek yoghurt, the juice of the lemon, salt and pepper. Grate the remaining cucumber and mix this in with the feta dressing.
Step 5.
Slice the chicken and toss through the veggies with the sauce. Serve the salad in a bowl, finish with a sprinkling of oregano and enjoy.
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