Greek chicken salad

35 min · 25 min hands-on · pull 175°F · rest 6 min

Ingredients

3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz

• chicken thighs3 lb
• dried oregano1 tsp
• kosher salt2 tsp
• ripe tomatoes, wedges4
• cucumber1
• red onion1/2
• Kalamata olives1/2 cup
• feta, in slabs6 oz
• olive oil3 tbsp
• red wine vinegar1 tbsp

Method

1. 1

   Salt, oregano, oil on the thighs. Grate until 175°F. Rest. Slice.

2. 2

   Tomato, cucumber, onion, olives. Oil, vinegar, oregano, salt.

3. 3

   Chicken on. Feta on. No lettuce. Bread on the table.