Horiatiki-Inspired Chicken Salad with Feta and Oregano

Name: Horiatiki-Inspired Chicken Salad with Feta and Oregano
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ lb (680 g) cooked chicken (rotisserie, poached, or leftover), skin removed, torn or cut into bite-sized pieces; 3 large (450 g) roma tomatoes, halved lengthwise, then cut into thick wedges; ½ medium (75 g) red onion, very thinly sliced into half-moons; 1 large (320 g) English cucumber (seedless), halved lengthwise, then cut into thick half-moons; ¾ cup (110 g) kalamata olives, pitted, left whole or halved if very large; ¾ cup (170 g) crumbled feta cheese, crumbled into bite-sized pieces; 3 tablespoon (45 ml) red wine vinegar; ⅓ cup (80 ml) extra virgin olive oil; 1½ teaspoon (1½ g) dried oregano; 1 clove (3 g) garlic clove, minced; to taste sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A rustic Greek-style salad built on tender chicken, crisp vegetables, salty feta, and a bright oregano vinaigrette. This hearty salad captures the essence of horiatiki (Greek village salad) while centering on juicy chicken, making it perfect for lunch or a light dinner.

Prep: 20 min
Cook: —
Total: 20 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

1½ lb (680 g) cooked chicken (rotisserie, poached, or leftover), skin removed, torn or cut into bite-sized pieces
3 large (450 g) roma tomatoes, halved lengthwise, then cut into thick wedges
½ medium (75 g) red onion, very thinly sliced into half-moons
1 large (320 g) English cucumber (seedless), halved lengthwise, then cut into thick half-moons
¾ cup (110 g) kalamata olives, pitted, left whole or halved if very large
¾ cup (170 g) crumbled feta cheese, crumbled into bite-sized pieces
3 tablespoon (45 ml) red wine vinegar
⅓ cup (80 ml) extra virgin olive oil
1½ teaspoon (1.5 g) dried oregano
1 clove (3 g) garlic clove, minced
to taste sea salt
to taste freshly ground black pepper

Equipment (5)

Large cutting board
Sharp knife
Medium bowl for dressing
Large serving bowl or individual plates
Whisk

Steps

Before you start

Have cooked chicken ready (rotisserie, leftover, or poached)
Bring all vegetables to room temperature for best flavor
Measure vinegar, oil, and oregano for the dressing before assembling

1
Make the oregano vinaigrette
- In a medium bowl, whisk together the red wine vinegar, minced garlic, dried oregano, sea salt, and freshly ground black pepper.
- Let this sit for 1 minute to allow the oregano to bloom.
- While whisking constantly, drizzle in the extra virgin olive oil in a thin stream until the dressing is well emulsified and creamy.
- Taste and adjust seasoning if needed—the vinaigrette should be bright and herbaceous with a balanced acidity.
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Ready when: Dressing is emulsified and coats the back of a spoon
Tip: Whisk the vinegar and oregano first to release the herb's flavor before adding the oil, preventing a bitter taste.
2
Prepare vegetables and chicken
- On a large cutting board, prepare all components: cut the roma tomatoes into thick wedges, cut the cucumber into thick half-moons, slice the red onion very thinly into half-moons, and tear or cut the cooked chicken into bite-sized pieces.
- Keep the olives and feta nearby in their prepared forms.
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Ready when: All components are cut to size and ready to arrange
Tip: Cut vegetables into similar sizes so they feel balanced when eating; avoid cutting tomatoes too small or they become watery.
3
Arrange vegetables on platter
- On a large serving platter or in a wide shallow bowl, arrange the tomato wedges, cucumber half-moons, sliced red onion, and kalamata olives in a circular pattern or organized sections.
- Leave the center open where you'll place the chicken.
- Season the vegetables lightly with sea salt and black pepper.
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Ready when: Vegetables are neatly arranged with no gaps in coverage
Tip: A circular arrangement mimics the classic horiatiki presentation and makes the salad visually appealing.
4
Dress and finish the salad
- Place the torn chicken pieces in the center of the arranged vegetables.
- Drizzle about half of the oregano vinaigrette over the chicken, tossing gently to coat evenly.
- Scatter the crumbled feta cheese over the entire salad, including the chicken.
- Drizzle the remaining vinaigrette over everything.
- Give the salad a final seasoning of sea salt and freshly ground black pepper to taste.
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Ready when: All components are evenly dressed and glistening with vinaigrette
Tip: Reserve a little dressing to add at the table—salads can absorb the oil and vinegar, so extra dressing prevents it from tasting dry.

Good to know

Tips

For the most flavorful result, use a store-bought rotisserie chicken; its skin-roasted meat is juicier than poached chicken.
If your feta is very salty, rinse it briefly under cool water and pat dry before crumbling to balance the overall seasoning.
This salad pairs beautifully with warm crusty bread and a crisp white wine like Assyrtiko or Sauvignon Blanc.
Double the vinaigrette recipe if you prefer a more heavily dressed salad or plan to have leftovers.

Make ahead

Prepare the oregano vinaigrette up to 1 day ahead and store it in an airtight container in the refrigerator. Assemble the salad no more than 15 minutes before serving to prevent wilting; vegetables and chicken can be prepped 4 hours ahead and kept chilled in separate airtight containers.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 2 days, though the salad is best enjoyed fresh. The vinaigrette may separate slightly from the vegetables and chicken—simply toss before eating or add a splash more oil. Do not freeze.

Substitutions

English cucumber (seedless) → regular slicing cucumber (peel first to reduce seeds and bitterness). English cucumbers are crisper and have fewer seeds, but regular cucumbers work in a pinch.
kalamata olives → Castelvetrano or green olives. Green olives offer a tangier flavor; adjust other seasonings if needed to balance the brine.
dried oregano → fresh oregano or marjoram, finely chopped (use 1½ tablespoons or 6 g). Fresh oregano provides a more delicate, grassy flavor; add it to the dressing just before serving to preserve its brightness.
red wine vinegar → white wine vinegar or sherry vinegar. White wine vinegar is slightly more delicate; sherry vinegar adds a touch of sweetness. Use the same quantity.