Greek Chicken Horiatiki Salad with Lemon-Oregano Vinaigrette

Steps

1. Step 1

   Make the vinaigrette: in a jar or small bowl, combine the olive oil, red wine vinegar, lemon juice, dried oregano, garlic, Dijon, salt and pepper. Shake or whisk hard until it looks creamy and comes together.

   5 min

   • the rest of the extra-virgin olive oil
   • 3 tbsp red wine vinegar
   • 2 tbsp lemon juice
   • 2 tsp dried oregano
   • 1 clove garlic
   • 1 tsp Dijon mustard
   • 3/4 tsp salt
   • 1/2 tsp black pepper
2. Step 2

   Set the chicken breasts on a cutting board and slice each one in half horizontally so you have thin cutlets about 1/2 inch thick. Put them in a bowl or zip-top bag, pour over 1/4 cup of the vinaigrette, and turn to coat. Let sit at room temperature for 30 minutes (or up to 4 hours in the fridge). Keep the rest of the vinaigrette for the salad.

   30 min, hands-off

   • 1/4 cup extra-virgin olive oil
   • 1 1/2 lb boneless skinless chicken breasts (about 3)
3. Step 3

   While the chicken marinates, build the salad: in a wide serving bowl or platter, toss the tomatoes, cucumber, green pepper, red onion, olives and capers together. Don't dress it yet.

   10 min

   • 1 lb ripe tomatoes (about 3 medium)
   • 1 English cucumber
   • 1 green bell pepper
   • 1/2 small red onion
   • 2/3 cup Kalamata olives
   • 1 tbsp capers
4. Step 4

   Heat a grill pan or heavy skillet over medium-high heat with the 1 tablespoon olive oil until it shimmers. Lift the cutlets out of the marinade, letting the excess drip off, and cook in batches without crowding, 3 to 4 minutes per side, until deeply marked and firm (165°F at the center). Move to a plate and let rest 5 minutes, then slice thickly on an angle. Discard the used marinade.

   15 min

   • 1 1/2 lb boneless skinless chicken breasts (about 3)
   • 1 tbsp olive oil
5. Step 5

   While the chicken rests, warm the pita: brush lightly with olive oil and heat in a 350°F oven for 5 minutes, or press into the hot pan for about 30 seconds per side. Cut into wedges.

   5 min · 350°F

   • 4 pita breads
   • 1 tbsp olive oil
6. Step 6

   Pour the remaining vinaigrette over the vegetables and toss. Lay the slab of feta on top, scatter the fresh oregano or parsley over it, and give it a last grind of pepper. Arrange the sliced chicken over the salad and serve right away with the warm pita.

   5 min

   • 1/4 cup extra-virgin olive oil
   • 8 oz feta cheese
   • 2 tbsp fresh oregano or flat-leaf parsley leaves

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026