Chicken Souvlaki Salad
User Reviews
4.3
-
Prep Time
25 mins
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Cook Time
10 mins
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Marinating Time
30 mins
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Servings
5 servings
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Calories
380 kcal
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Cuisine
Mediterranean, Greek
Chicken Souvlaki Salad
Description
This Chicken Souvlaki Salad features chicken breast marinated in olive oil, fresh lemon juice, garlic, oregano, smoked paprika, salt, and pepper, then cooked by grilling or baking until fully done. The salad base consists of chopped lettuce, diced cucumber, halved cherry tomatoes, kalamata olives, crumbled feta cheese, diced red onion, and pepperoncini, creating a variety of textures and flavors. The homemade vinaigrette combines olive oil, fresh lemon juice, dill, Dijon mustard, honey, salt, and pepper to add a fresh, tangy note that complements the herb-seasoned chicken and vegetables. The assembled salad offers a satisfying meal with both protein and fresh vegetables, suited for lunch or dinner. Serving the dressing on the side lets diners control the salad’s moisture and flavor to taste.
Ingredients
CHICKEN
- 2 tablespoons olive oil
- 1/4 cup lemon juice fresh
- 3 cloves garlic grated or minced
- 2 teaspoons oregano dried
- 1/2 teaspoon smoked paprika
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1 1/2 pounds chicken breast cut into bite sized pieces, boneless, skinless
SALAD
- 6 cups lettuce chopped
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1/3 cup kalamata olives halved
- 1/3 cup feta cheese crumbled
- 1/4 cup red onion diced
- 1/4 cup Pepperoncini
VINAIGRETTE
- 2 tablespoons olive oil
- 1/4 cup lemon juice fresh
- 2 tablespoons dill chopped, fresh
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Instructions
- In a bowl or freezer bag combine the marinade ingredients. Add in the chicken and massage the marinade into it. Let it sit on the counter for 30 minutes or in the refrigerator overnight.
- While the chicken marinates, whisk together all of the ingredients for the vinaigrette in a small bowl and set aside.
- Once the chicken has marinated preheat the grill to medium high heat or to 400° F. if you are using the oven. If grilling, skewer the chicken and grill for 6-10 minutes or until cooked through, flipping them halfway through the cooking time. If baking place the sheet pan in the oven while it preheats. When ready, remove the pan, drizzle with olive oil and spread the chicken into an even layer. Bake for 8-10 minutes or until cooked through.
- On a large serving platter or bowl arrange the romaine lettuce and top with the cucumbers, tomatoes, red onion, olives, feta, pepperoncini and chicken. Serve with the vinaigrette on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 45g | 90% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 124mg | 41% |
| Sodium | 298mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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