Greek style chicken and curly fry salad
MY kind of salad
When I hear the word “salad”, I’m not interested unless the words “curly fries” precede it. And this Greek style chicken and curly fry salad is outrageously satisfying.
Why curly fries make a dish SO MUCH BETTER
Now, for this recipe I used store-bought curly fries. Yes, even the potato queen loves the occasional frozen carb. Plus, curly fries are notoriously difficult to make from scratch, and who has the time?
Before anyone comes for me in the comment section, curly fries are notoriously difficult to make from scratch. I’ve made them myself and although they tasted great, life is too short. Sometimes convenience wins.
There’s also something nostalgic about curly fries. They remind me of bowling alleys, cinema trips and every chain restaurant menu from the early 2000s. I needed that frozen bag to achieve that hit of nostalgia.
But, whether you’re using curly fries, skinny fries, skin-on fries or homemade chips, you want plenty of crunch because that contrast against the fresh salad ingredients is what makes this dish so bloomin good.
The Greek bit
To give this salad its Greek-style twist, I’ve mixed up all up with oregano, lemon, dill, parsley, coriander, cucumber, olives, red onion and cherry tomatoes.
If you’ve got feta knocking about in the fridge, throw that in too. A handful of crumbled feta and a little extra lemon zest makes this dish a little more of a meal and less of a side.
Don’t forget to marinate
If you’ve got the time, let the chicken marinate for at least an hour before cooking. The longer it sits, the more flavour you’ll get. I air fry mine until beautifully golden before shredding it through the salad, but you can grill, roast or barbecue it too if preferred.
I love an air fryer though as it’s quick and that chicken stays juicy and moist.
When to serve…
Serve it warm for a quick weeknight dinner. Take it to a barbecue as a side dish. Pack it up for a picnic. Or meal prep the components separately and assemble when you’re ready to eat.
The only thing I wouldn’t recommend is mixing everything together too far in advance. The fries will start to soften and lose their crunch and that’s just not ok.
FAQs
Can I make this ahead of time?
Yes, but keep the components separate until you’re ready to serve. Store the chicken, salad and fries individually and combine just before eating to keep everything fresh and crispy.
What can I use instead of curly fries?
Anything potato-based that crisps up nicely. Skin-on fries, wedges, homemade chips or even crispy roast potatoes would work brilliantly.
Can I cook the chicken in the oven?
Yep. Roast the chicken until cooked through and juicy, then shred and toss through the salad. Timings may differ so make sure the chicken is cooked.
What else can I add?
Feta is lovely. You could also add roasted peppers, chickpeas, avocado, pickled onions or even a bit of Greek yoghurt on the side.
Can I serve this cold?
Yessss. The salad and chicken are delicious cold. Just be aware the fries will soften slightly once chilled, so best freshly assembled.
Greek style chicken and curly fry salad
By Poppy Cooks
https://www.poppycooks.com/recipes/greek-style-chicken-and-curly-fry-salad/
Ingredients
- 4 chicken thighs, skin off and bone out
- 2 tsp sumac for the chicken
- 1 tsp dried oregano
- 1 lemon, juiced
- 1 tbsp olive oil
- 2 tbsp mayonnaise
- 3 tbsp sour cream
- Small bunch coriander, finely chopped
- Small bunch parsley, finely chopped
- Small bunch dill, finely chopped
- 1/2 cucumber, diced
- 50g olives, pitted
- 1/2 red onion, peeled and thinly sliced
- 1/2 tsp sumac for the onions
- 100g cherry tomatoes, quartered
- 250g Curley fries, cooked and crispy
Metric
Imperial
Instructions
- Tip the chicken into a bowl and mix in the sumac, dried oregano and olive oil, along with half of the lemon juice. Pop in the fridge for atleast 1 hour before cooking, if you can!
- Pour the remaining half of the lemon juice over the sliced red onions along with the 1/2 tsp sumac. Add in a pinch of salt and set aside while you finish the rest of the dish.
- Add the marinated chicken to the basket of your airfryer and cook for 25-30 minutes, until cooked through and browned. Remove from the airfryer and allow to cool completely.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, chopped herbs and a big pinch of salt and pepper. Chuck in the cucumber, olives, tomatoes, Curley fries and half of the sumac onions.
- Shred the chicken into pieces and toss into the salad. Taste for seasoning and adjust as needed, then serve up and scatter over the remaining onions.