Grilled Chicken & Falafel Salad Recipe

Marinate

Flatten chicken breasts to even thickness (about 1/2 inch) by pounding or slicing horizontally. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper. Add chicken, coat well, cover and refrigerate for at least 20 minutes and up to 2 hours.

Grill

Preheat grill or grill pan over medium-high heat (about 400°F / 200°C). Brush grill grates with oil. Remove chicken from marinade and shake off excess. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.

Soak the dried chickpeas in plenty of cold water for at least 8 hours or overnight. Drain and rinse well before using. Do NOT use canned chickpeas for best texture.

In a food processor combine drained chickpeas, 1/2 cup packed parsley, 1/4 cup packed cilantro, 1/2 chopped yellow onion, 2 garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp baking powder, 2 tbs flour, 1 tsp salt and 1/2 tsp black pepper. Pulse until mixture is finely ground but still slightly coarse and holds together when pressed. Scrape down sides as needed. If mixture is too loose, add 1 tbs more flour.

Transfer mixture to a bowl, cover and chill 30–60 minutes to firm up. Form into small patties or balls (about 1.5 inches diameter) using wet hands — you should get about 8–10.

Heat 1/2 cup vegetable oil in a heavy skillet over medium heat until shimmering (about 350°F). Fry falafel in batches, 2–3 minutes per side, turning gently, until deep golden brown and crisp. Drain on paper towels. Alternatively bake at 425°F for 18–22 minutes, turning halfway, brushing with a little oil.

In a large bowl combine 4 cups mixed greens, chopped tomatoes, diced cucumber, 1/4 cup thinly sliced red onion, 1/2 cup kalamata olives and 3/4 cup crumbled feta. Toss gently to combine.

Whisk together 3 tbs olive oil, 2 tbs lemon juice, 1 tsp red wine vinegar, 1 tsp dried oregano, 1 minced garlic clove, 1/2 tsp honey or sugar, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl until emulsified. Adjust seasoning to taste.

Dress the Greek salad lightly with about half of the vinaigrette and toss to coat. Arrange salad on individual plates or a large platter. Top with sliced grilled chicken and 3–4 falafel per portion. Drizzle additional vinaigrette as desired, sprinkle with extra feta and parsley if using, and serve with lemon wedges on the side.