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Chicken Souvlaki Salad
4.3 from 64 votes

Chicken Souvlaki Salad

Chicken Souvlaki Salad brings marinated, grilled chicken pieces atop a fresh mix of lettuce, cucumber, cherry tomatoes, kalamata olives, feta, red onion, and pepperoncini. The chicken is flavored with lemon, garlic, oregano, and smoked paprika for a bright, herbaceous taste. A dill and lemon vinaigrette adds a tangy finish, tying the salad’s Mediterranean elements together. This combination delivers a balance of grilled protein with crisp vegetables and briny accompaniments ideal for a nutritious, satisfying salad.

Prep Time
25 mins
Cook Time
10 mins
Marinating Time
30 mins
Servings: 5 servings
Calories: 380 kcal
Course: Salad, Dinner
Cuisine: Mediterranean, Greek

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

    Cup of Yum
  1. 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.
  2. While the chicken marinates, whisk together all of the ingredients for the vinaigrette in a small bowl and set aside.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 5 servings

Amount Per Serving

Calories 380

% 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.