Get the Recipe: Chicken Souvlaki Salad
Oven-roasted, souvlaki-marinated chicken combines with feta, tomatoes, cucumber and red onion for a hearty and flavourful salad. Mix up just one dressing and use half for the marinade and half for the dressing.
Ingredients
- 3 boneless, skinless chicken breasts, about 1 1/2 lbs
Souvlaki marinade/dressing:
- 1/2 cup plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 teaspoon lemon zest
- 3 Tablespoons lemon juice, freshly squeezed recommended
- 2 Tablespoons red wine vinegar
- 1 Tablespoon honey, or white sugar
- 1 Tablespoon fresh dill, minced, or 1 teaspoon dried dill weed
- 2 teaspoons Dijon mustard
- 2 teaspoons garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil leaves
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the salad:
- 1 head romaine lettuce, chopped
- 2 cups cucumber, diced
- 2 cups cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1 cup feta cheese, cubed
- 3/4 cup pitted Kalamata olives
Instructions
- Cut the chicken breasts into about 1 1/2-inches chunks. Place into a plastic zipper bag or a bowl.
- In a medium bowl, whisk together the 1/2 cup plain Greek yogurt, 1/4 cup extra virgin olive oil, 1 teaspoon lemon zest, 3 Tablespoons lemon juice (freshly squeezed recommended), 2 Tablespoons red wine vinegar, 1 Tablespoon honey (or white sugar), 1 Tablespoon fresh dill (minced, or 1 teaspoon dried dill weed), 2 teaspoons Dijon mustard, 2 teaspoons garlic (minced), 2 teaspoons dried oregano, 1 teaspoon dried basil leaves, 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Immediately remove 1/2 of the marinade/dressing mixture to a small bowl, cover and refrigerate to use as the salad dressing later.
- Add the remaining souvlaki mixture to the chicken pieces and toss well to coat the chicken thoroughly. Zip or cover and refrigerate for at least 2 hours or ideally, 6-8 hours.
- When ready to cook the chicken skewers, preheat the oven to 425F (regular bake setting/not convection or fan-assisted). Line a large baking sheet with aluminum foil and spray the foil with cooking spray.
- Thread the marinated chicken onto the skewers and place the skewers onto the prepared baking sheet.
- Place the chicken skewers in the oven and cook for 13-14 minutes, then switch the oven to the broil setting and broil for 2-3 minutes to add a little colour to the chicken. Check the finished chicken to be sure it has reached an internal temperature of 165°F.
- While the chicken is cooking, prepare 1 head romaine lettuce (chopped), 2 cups cucumber (diced) 2 cups cherry tomatoes (halved), 1/2 medium red onion (thinly sliced), 1 cup feta cheese (cubed) and 3/4 cup pitted Kalamata olives. Scatter the lettuce onto the bottom of the serving bowl or platter. Add the rest of the ingredients in piles on top of the lettuce, leaving space for the chicken!
- When the chicken is done, remove from the skewers to the salad.
- To serve, drizzle the salad with the reserved souvlaki dressing and toss to coat.
If using wooden skewers, soak the skewers in cold water for 20 minutes before using, to prevent burning.
You can cook the chicken ahead and refrigerate. Serve the chicken cold (or at room temperature) with the salad later.
Notes
Tips!
If you prefer, you can grill the souvlaki chicken skewers on the BBQ. Grill the skewers directly on greased grates for 10-12 minutes, turning regularly, until the chicken reaches 165F internal temperature.
Be sure to read the notes above this Recipe Card for substitution suggestions and step-by-step photos that you may find helpful.
Serving: 1 serving, Calories: 412 kcal, Carbohydrates: 20 g, Protein: 30 g, Fat: 25 g, Saturated Fat: 7 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 12 g, Trans Fat: 0.01 g, Cholesterol: 89 mg, Sodium: 878 mg, Potassium: 1087 mg, Fiber: 5 g, Sugar: 11 g, Vitamin A: 14382 IU, Vitamin C: 33 mg, Calcium: 319 mg, Iron: 4 mg
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