Chicken Souvlaki Salad
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 20 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 112 milligrams
- Sodium
- 1006 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 4 grams
- Protein
- 5 grams
- Sugar
- 47 grams
- Total: 35 min
- Active: 35 min
Ingredients
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
Directions
- 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.
- Spread the pita pieces on a baking sheet and toast in the oven, tossing halfway through, until crisp, 10 to 12 minutes. Let cool.
- 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.
- 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.
- 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.