Greek Chicken Chopped Salad

Prep Time: 20 min Cook Time: 20 min
Servings: 6 Skill Level: easy

Refreshing Greek chicken chopped salad. Use the entire jar of olives with these olive brine-marinated chicken thighs and olive brine vinaigrette!



  • 1 jar Pearls Greek Medley Olives, including brine, divided
  • 2lbs boneless skinless chicken thighs
  • 1 teaspoon dried oregano
  • 2 tablespoons extra virgin olive oil, plus more as needed
  • 1 large head romaine lettuce, chopped into 1-inch pieces
  • 1 ½ cups cherry tomatoes, halved
  • 2 Persian cucumbers, thinly sliced
  • ¼ red onion, thinly sliced
  • 4 ounces feta, crumbled



  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons olive brine from above
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Cooking Instructions

  1. Drain the olives through a strainer into a large bowl. Remove two tablespoons and set aside for the dressing. Add the chicken thighs and dried oregano, tossing to combine. Cover and let marinate in the refrigerator for 1-8 hours.
  2. Meanwhile, prepare the dressing. Add all the ingredients to a jar and whisk until well combined. Set aside until ready to serve.
  3. Preheat a cast-iron skillet over medium-high heat. Add 2 tablespoons of olive oil to the pan then, working in batches, cook 2-3 chicken thighs at a time, until cooked through, 5-8 minutes per side. Transfer to a cutting board and repeat with remaining chicken thighs. Let rest for 5 minutes, then slice lengthwise.
  4. In a large salad bowl, toss the romaine with 2 tablespoons of the dressing. Layer with chicken, tomatoes, cucumbers, red onion, and feta. Drizzle with remaining dressing and serve.

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