- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
How do you make our Big Fat Greek Salad bigger and fatter? By adding garlic, lemon, and herb chicken. Plus, some crispy, crunchy, pan dripping-soaked potatoes. And yes, we could've called this Greek Chicken and Potato Salad. But it's come to my attention that these days, people really enjoy eating things called "bowls."
Ingredient:
- 2 pounds boneless, skinless chicken thighs
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- ¼ teaspoon red pepper flakes
- 1 pinch cayenne pepper
- 4 cloves garlic, minced
- 1 large lemon, juiced
- ¼ cup olive oil
- 2 medium russet potatoes, peeled and cut into 1-inch cubes
- 1 pinch kosher salt
- 1 splash olive oil
- ¼ cup red wine vinegar
- ⅓ cup olive oil, or to taste
- 1 large lemon, juiced
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped flat-leaf (Italian) parsley
- 2 tablespoons chopped fresh oregano
- 2 cups cubed English cucumber
- 2 cups halved cherry tomatoes
- ½ cup sliced red onion
- 1 cup cubed feta cheese
- 4 cups mixed salad greens
