Summer Entertaining: Chef Meredith Hayden’s Big Fat Greek Salad With Souvlaki-Ish Chicken Is a Must

If you’ve ever found salads, er, a little boring, Meredith Hayden will have you thinking again.

The Big Fat Greek Salad with Souvlaki-ish Chicken from the chef and social media sensation’s first-ever cookbook, The Wishbone Kitchen Cookbook: Seasonal Recipes for Everyday Luxury and Elevated Entertaining, is a satisfying, flavorful and savory dish you’ll definitely want to serve alongside other refreshing main courses at your upcoming summer soirées.

And trust Us, you’ll enjoy every bite and impress guests. “Inspired by maroulosalata, or Greek ‘lettuce salad,’ featuring all things green, I’ve given it the micro-chop treatment, so every single bit makes it onto your fork,” the New York Times bestselling author and creator of Wishbone Kitchen says. “You could eat this as is or stuff it into pita bread.”

Continue scrolling for the must-try recipe that serves 10-12:

INGREDIENTS

For the Souvlaki-ish Chicken:

2 lbs boneless, skinless chicken thighs

1/4 cup extra-virgin olive oil

1 lemon, zested and juiced

2 tbsp finely chopped fresh oregano leaves

1 medium garlic clove, peeled and grated

1/2 tsp smoked paprika

Kosher salt and freshly ground pepper

For the Salad:

2 romaine hearts, finely shredded

2 mini cucumbers, halved and thinly sliced

1 medium green bell pepper, thinly sliced

1/2 cup finely chopped scallions (white and green parts)

1/4 cup roughly chopped fresh dill

10 peperoncini peppers, stemmed and finely chopped

2 tbsp capers in brine, drained

Extra-virgin olive oil, for serving

Red wine vinegar, for serving

1/2 tsp dried oregano

Flaky salt and freshly ground black pepper

8 oz feta cheese (preferably in brine), crumbled

INSTRUCTIONS

1. Marinate the Chicken: In a zip-top bag, combine all ingredients. Seal the bag and use your hands to ensure the chicken is well coated. Let marinate in the fridge for at least 30 minutes or up to overnight.

2. Grill the Chicken: Remove from the fridge 30 minutes before you start cooking. Preheat the grill to medium-high. Remove the chicken from the bag, allowing excess marinade to drip off. Place thighs on the hot grill. Cook covered and undisturbed, until the first side gets a good sear and easily releases from the grill, 8 to 10 minutes. Flip and cook, covered, until the second side is seared and the juices run clear or until the internal temp reaches 175 degrees, 6 to 8 minutes.

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

4. Make the Salad: In a large bowl, combine the first seven ingredients. Drizzle with olive oil, red wine vinegar, dried oregano, a pinch of salt and a couple cracks of black pepper and toss to combine. Gently fold in the feta and transfer to a serving platter. Serve with the chicken thighs.

Hayden’s debut cookbook, The Wishbone Kitchen Cookbook: Seasonal Recipes for Everyday Luxury and Elevated Entertaining, is out now.