So, I ask AI... I have field greens and chicken thighs. Are there any good salad recipes that use both of those? This is the recipe we tried. I think it's really good. I mean, really good.
For the chicken:
4 boneless, skinless chicken thighs
2 tbsp olive oil
2 cloves garlic, minced (or 1/2 tsp granulated garlic)
1 tbsp lemon juice (fresh)
1 tsp dried oregano (or 2 tsp fresh, chopped)
½ tsp salt
½ tsp black pepper
For the salad:
5 oz field greens (about 1 medium clamshell)
1 cup cherry tomatoes, halved
½ cucumber, sliced into half-moons
¼ small red onion, thinly sliced
½ cup Kalamata olives, pitted
½ cup crumbled feta cheese (I used goat cheese. I think I like that better. It's tangy)
For the dressing:
3 tbsp olive oil
1 ½ tbsp red wine vinegar
1 tsp Dijon mustard
½ tsp dried oregano
Salt & black pepper to taste
Instructions
Marinate the chicken
In a bowl, whisk together olive oil, garlic, lemon juice, oregano, salt, and pepper.
Add chicken thighs and toss to coat. Cover and refrigerate at least 30 minutes (up to 4 hours for more flavor).
Cook the chicken
Heat a grill pan or skillet over medium-high heat. I put mine on the grill on high heat.
Cook chicken thighs 5–6 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).
Rest for 5 minutes, then slice into strips.
Make the dressing
Whisk olive oil, red wine vinegar, Dijon, oregano, salt, and pepper in a small bowl (or shake in a jar).
Assemble the salad
In a large bowl, toss field greens, tomatoes, cucumber, and red onion with about half the dressing.
Plate the salad, then top with sliced chicken, olives, and feta.
Drizzle remaining dressing on top.
Serve
Optional: garnish with fresh parsley or a squeeze of lemon.
Serve with warm pita bread or toasted baguette slices on the side.