Meredith Hayden’s Big Fat Greek Salad Recipe

If you ever find salad, well, a little boring, Meredith Hayden Will make you think again.

Big fat Greek salad with chicken chicken in the first recipe of chef and social media sensation Wishbone Kitchen Recipes: Seasonal Recipes for Everyday Luxury and Overhead EntertainmentIt’s a satisfying, delicious and savory dish that you’d definitely want to serve with other refreshing main courses at the upcoming summer evening.

and trust usyou will enjoy every bite and impress guests. “Inspired by Maroulolosalata or Greek’s lettuce salad,’ featuring greens, I gave it a treatment for micro cherries New York Times Wishbone Kitchen’s best-selling author and creator said. “You can eat it as it is or stuff it into Pita bread.”

Continue scrolling with a compulsory recipe of 10-12:

raw material

For souvlaki-ish chicken:

2 lb boneless, skinless chicken thighs

1/4 cup super olive oil

1 lemon, chili and juice

2 tablespoons chopped fresh oregano leaves

1 medium garlic clove, peeled and grated

1/2 teaspoon smoked paprika

Kosher salt and fresh pepper

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For salad:

2 romaine hearts, chopped

2 mini cucumbers, half and thinly sliced

1 medium green pepper, sliced

1/2 cup chopped shallots (white and green parts)

1/4 cup chopped fresh dill

10 peperoncini peppers, stems, chopped

2 tablespoons salt water, drain

Extra olive oil for service

Red wine vinegar, for service

1/2 teaspoon dried oregano

Flakes of salt and fresh black pepper

8 oz feta cheese (preferably salted water), collapse

instruct

1. Marinated Chicken: In a zipper bag, mix all the ingredients together. Seal the bag and make sure the chicken is covered with your hands. Marinate in the refrigerator for at least 30 minutes or overnight.

2. Grilled Chicken: Remove from the refrigerator 30 minutes before starting cooking. Preheat the grill to medium-high. Remove the chicken from the bag and let the excess marinade drip. Place your thighs on the hot grill. Cook and undisturbed until the first side is well burned and easily released from the grill for 8 to 10 minutes. Flip and cook, cover until the second side is baked, the juice is clear, or until the internal temperature reaches 175 degrees, 6 to 8 minutes.

3. Transfer to edged cutting board and cover with aluminum foil; let for 5 minutes of rest.

4. Make a salad: In a large bowl, combine the first seven ingredients together. Drizzle with olive oil, red wine vinegar, dried oregano, a little salt and a few strips of black pepper and torture to combine. Fold gently in the feta and transfer to serving dish. Serve with chicken thighs.

Hayden’s first recipe, Wishbone Kitchen Recipes: Seasonal Recipes for Everyday Luxury and Overhead Entertainmentnow out.