Chicken Souvlaki Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes

Grated zest of 1 lemon, plus 2 tablespoons lemon juice

3 tablespoons extra-virgin olive oil

2 teaspoons dried oregano

Kosher salt and freshly ground pepper

2 whole-wheat pitas, cut into 1-inch pieces 

1/2 cup nonfat plain Greek yogurt

2 hearts romaine lettuce, chopped 

1 cup halved cherry tomatoes

1/2 English cucumber, thinly sliced

1/2 cup crumbled feta cheese


  1. Preheat the oven to 350 degrees F. Toss the chicken in a large bowl with the lemon zest, 1 tablespoon each lemon juice and olive oil, 1 teaspoon oregano, 1/2 teaspoon salt and a few grinds of pepper; let sit for at least 5 minutes.
  2. Spread the pita pieces on a baking sheet and toast in the oven, tossing halfway through, until crisp, 10 to 12 minutes. Let cool.
  3. Meanwhile, preheat a grill pan over medium-high heat. Add the chicken and cook, turning occasionally, until cooked through, 6 to 8 minutes. Transfer to a plate.
  4. Make the dressing: Combine the yogurt, remaining 1 tablespoon lemon juice, 2 tablespoons olive oil and 1 teaspoon oregano, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Stir in any juices from the plate of cooked chicken and 2 to 3 tablespoons water.
  5. Toss the lettuce, a few spoonfuls of the yogurt dressing and the pita chips in a large bowl; season lightly with salt and pepper. Divide among shallow bowls. Top with the chicken, tomatoes, cucumber and feta. Drizzle with the remaining dressing.