Chicken Souvlaki Salad

Posted by: Shelby Kinnaird / Gluten-free, Poultry, Salads & Dressings, Summer / April 25, 2019

Do you miss Greek-spiced hen that’s drizzled in creamy tzatziki and wrapped in pita bread? Try this Chicken Souvlaki Salad as a decrease-carb various.

Whenever I’m within the temper for a sandwich or sub, I make it right into a salad. See my recipe for Italian Sub Salad, for instance. You get the flavors you’re craving with out all the carbs. Most sandwich outlets and burrito locations may also flip their creations into salads for those who ask. (You could not be capable to eat all of what they serve you, however that’s a distinct difficulty.)

You can grill or stir-fry the hen. Grill pans could be a ache to wash, however the brown shade and grill marks are price it to me.
If you need some crunch, serve this salad with a couple of multigrain pita chips. Four chips will add about 9g carb.
Are you watching sodium? You may wish to use much less kosher salt and/or feta cheese.
If you haven’t ventured into the fantastic world of creating your personal yogurt, use any plain retailer-purchased yogurt. I want common to Greek as a result of the dressing seems a bit thinner. If you solely have Greek, use it and dilute the dressing with a tablespoon or so of water.
The subsequent time you make Grilled Marinated Chicken Breasts, prepare dinner additional after which use leftovers on this salad for a fast meal. For a extra genuine souvlaki taste, substitute oregano for the rosemary.
Make additional dressing to make use of on salads later within the week.

Chicken marinated in lemon, olive oil, and oregano tossed with cucumbers and tomatoes served atop romaine and drizzled with a Mediterranean yogurt-based mostly dressing

Author: Adapted from Food Network Magazine

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Course:

Salads & Dressings

Cuisine:

Greek

Keyword:

hen souvlaki, greek salad

Servings: 2

Ingredients

three/four
pound
skinless, boneless hen breast
reduce into 1-inch cubes
zest from half lemon
1
tablespoon
freshly squeezed lemon juice
divided
2
tablespoons
additional-virgin olive oil
divided
1
teaspoon
dried oregano
divided
1/four
teaspoon
kosher salt
freshly floor pepper
1/four
cup
Easy Instant Pot Yogurt
2
cups
romaine lettuce
torn into chew-sized items
half
cup
cocktail or cherry tomatoes
quartered or halved
1/four
English (sizzling home) cucumber
thickly sliced, then slices quartered
2
tablespoons
crumbled feta cheese
2
ounces
multigrain pita chips
non-obligatory

Instructions

In a big bowl, mix the hen, lemon zest, half tablespoon lemon juice, half tablespoon olive oil, half teaspoon oregano, salt, and some grinds of pepper. Marinate for about 10 minutes.
Preheat a grill pan, skillet, or wok over medium-excessive warmth. Add half tablespoon olive oil after which the hen. Grill or stir-fry till the hen is cooked by means of, roughly eight minutes. Transfer the hen to a paper towel-lined plate.
In a 1-cup measuring cup or small bowl, mix the yogurt, remaining half tablespoon lemon juice, remaining 1 tablespoon olive oil, remaining half teaspoon oregano, and some grinds of pepper. If the dressing is simply too thick in your liking, dilute it with a tablespoon or so of water.
In a big bowl, toss the lettuce with a couple of spoonfuls of the dressing. Divide between two serving bowls and high with hen, tomatoes, cucumbers, and feta cheese. Drizzle with further dressing and serve with pita chips, if desired.

Recipe Notes

The multigrain pita chips are non-obligatory and never included within the dietary data. If you want some crunch, a serving of about four chips will add about 9g carb.

If you haven’t any home made yogurt readily available, you should use plain yogurt or plain Greek yogurt. (Greek-style will yield a thicker dressing.)

Watching sodium? Reduce the quantity of added salt and/or feta cheese.