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Dinner recipe · from the recipe book

Grilled Oregano Chicken Chopped Salad, Dill Yogurt

Smoky, lemony grilled chicken thighs over crisp chopped romaine, cucumber, tomato and olives, with a cool, tangy dill-garlic yogurt dressing and bulgur for chew.

Grilled Oregano Chicken Chopped Salad, Dill Yogurt

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinless
  • 2 tbsp30 gOlive oil
  • ¼ cup60 gLemon juice
  • 3 cloves9 gGarlicminced
  • 1 tbsp3 gDried oregano
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup140 gBulgur, dry
  • 1¼ cups280 gWater
  • 7½ cups chopped350 gRomaine lettucechopped
  • 2⅓ cups sliced250 gCucumberdiced
  • 1⅔ cups250 gCherry tomatoesquartered
  • ½ medium60 gRed onionfinely diced
  • 11 large olives50 gBlack olives, cannedsliced
  • ⅓ cup chopped20 gFresh parsleychopped
  • 8½ oz240 gPlain Greek yogurt, nonfat
  • 1 cup sprigs8 gFresh dillchopped

Steps

  1. Divide the lemon juice and garlic: half of each for the chicken marinade, the other half for the yogurt dressing. Divide the olive oil: two-thirds for the marinade, one-third for the dressing. Divide the salt: 3 g for the chicken, 2 g for the dressing.
  2. In a bowl, whisk two-thirds of the olive oil, half the lemon juice, half the garlic, the oregano, the paprika, 3 g of the salt and the black pepper. Add the chicken thigh, turn to coat and marinate 20 minutes.
  3. Meanwhile, bring the water to a boil, stir in the bulgur, cover, remove from heat and let stand 15 minutes; fluff and spread out to cool.
  4. Make the dressing: whisk the Greek yogurt, the remaining half of the lemon juice, the remaining half of the garlic, the remaining one-third of the olive oil, the dill and the remaining 2 g of salt. Chill until serving.
  5. Preheat the grill to medium-high, about 425°F (220°C), and oil the grates lightly.
  6. Grill the chicken thigh 5 to 7 minutes per side until charred and it reaches 165°F (74°C) inside. Rest 5 minutes, then chop into bite-size pieces.
  7. In a large bowl, toss the romaine, cucumber, cherry tomatoes, red onion, olives, parsley and cooled bulgur.
  8. Divide the salad among four plates, top with the chopped chicken and spoon the yogurt dressing over each.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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