Instructions
Step 1: Preheat your grill or grill pan to medium-high heat. Pat the chicken strips dry and season them generously with paprika, garlic powder, salt, pepper, and optional chili flakes.
Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Grill the chicken strips for 5-6 minutes per side until cooked through and charred. Set aside.
Step 3: Meanwhile, parboil the potato fries in salted water for 5 minutes, then drain and pat dry. Toss with ½ tbsp olive oil, salt, and pepper.
Step 4: Cook the fries in a separate skillet or air fryer at 400°F for 12-15 minutes, stirring halfway through, until golden and crispy.
Step 5: Combine the romaine lettuce, tomatoes, and cucumber in a large bowl. Drizzle with remaining olive oil and oregano, then toss gently.
Step 6: Top the salad with crumbled feta cheese and a squeeze of lemon juice if desired. Arrange the grilled chicken strips and crispy fries on the side of your plate.
Step 7: Serve immediately while everything is warm and fresh.
Storage and Reheating Tips
Store leftover chicken and fries in separate airtight containers in the refrigerator for up to 3 days. Keep the salad components separate to prevent sogginess.
Reheat the chicken and fries in a 350°F oven for 5-7 minutes until warmed through. You can also quickly pan-fry the chicken for a crispy exterior.
Assemble the salad fresh each time for the best texture and flavor. The feta and veggies can be prepared ahead, but wait to combine them until just before serving.
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