Sheet Pan Greek Chicken Salad

Clinton Kelly
Servings: 4
30 to 45 min

Super simple!

  • Ingredients
  • step-by-step directions
Sheet Pan Greek Chicken Salad
  • 2 (15-ounce) cans chickpeas (drained, rinsed, patted dry)
  • 1/2 cup olive oil (divided)
  • 2 teaspoons cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne
  • 4 chicken thighs (boneless, skinless)
  • 1 lemon (thinly sliced into rounds)
  • 2 tablespoons red wine vinegar
  • 1 shallot (peeled, minced)
  • 8 cups fresh baby spinach
  • 1 cup feta cheese (crumbled)
  • 2 tablespoons dill (finely chopped)
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat the oven to 450ºF.
  • In a large bowl, add the chickpeas, 2 tablespoons of olive oil, cumin, cinnamon, and cayenne and toss to coat. Season with salt and pepper and remove to a baking sheet, spreading in an even layer on one half of the baking sheet.
  • Drizzle the chicken thighs with remaining 2 tablespoons of olive oil and season with salt and pepper to taste. Add the chicken thighs to the separate side of the baking sheet and top thighs with lemon slices. Transfer to the oven and roast until chickpeas are crispy and chicken thighs are cooked through or register to 165ºF on a meat thermometer, about 20 to 25 minutes. Remove from the oven, transfer chicken thighs to a cutting board and thinly slice. Set aside.
  • To a medium bowl, add the shallot, red wine vinegar and slowly drizzle in remaining 1/4 cup of olive oil, whisking continuously until dressing is emulsified. Season with salt and pepper to taste and set aside.
  • In a large bowl, add spinach, feta, dill, chicken slices, and chickpeas, and toss to combine. Drizzle the dressing around the sides of the bowl and toss to coat so the spinach wilts slightly. Season with salt and pepper to taste, remove to a large platter and serve!
  • Tip: Make a large batch of the roasted chickpeas and serve as an appetizer at your next party!
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