Wednesday, May 16, 2012
Oooh, I love Greek salads. I remember seeing this before and decided to make it, besides I love grilling, I think I've grilled almost every night this week. I loved the chicken and Tzatziki, my oldest loved the veggie salad. I made mine as a salad, they had theirs in pita breads. What a great salad, great flavors. This is a keeper.
Note, this recipe needs early prep time and time to marinate.
Mediterranean Chicken Kebab Salad
adapted from Skinny Taste
Calories: 239.6 • Fat: 7.8 g • Protein: 28.3 g • Carb: 8.9 g • Fiber: 2.5 g • Sugar: 2 g
1 lb skinless boneless chicken breast, cut into 1 inch cubes
For the marinade:
2 tbsp fresh squeezed lemon juice
1 tsp dried oregano
1 tsp garlic, crushed
kosher salt to taste
fresh ground black pepper to taste
For the salad:
1 1/4 cups cucumber, peeled
1 1/4 cups diced tomato
1/4 cup diced bell pepper
2 tbsp red onion, diced
1/4 cup black olives (or kalamata)
1 1/2 tsp vinegar
1 1/2 tsp fresh lemon juice
2 tsp olive oil
1 tsp fresh dill
1 tsp fresh parsley
1/8 tsp dried oregano
salt and black pepper to taste
4 cups shredded lettuce
1/2 cup feta cheese, grated
lemon wedges for serving
Marinate the chicken at least 2-3 hours or overnight (I did mine that morning). If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.
Combine the first 12 salad ingredients (cucumbers through salt and black pepper, not the lettuce) and set aside in the refrigerator to let the flavors set.
Thread chicken on 4 skewers and cook on a hot grill (indoor or outdoor grill) until chicken is cooked though, about 10-12 minutes (I did mine 3-4 mins/side, low heat).
Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled chicken. Serve with lemon wedges.
slightly adapted from Skinny Taste
Servings: 8 • Serving Size: 1/4 cup • Calories: 17.8 • Fat: 0 g • Protein: 2.6 g • Carb: 1.7 g • Fiber: 0.1 g
8 oz fat free plain greek yogurt
1 small cucumber, peeled and seeded (1 cup grated and drained)
1 clove garlic, crushed
1 tsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
kosher salt and fresh pepper, to taste
Strain the yogurt using a coffee filter set in a strainer for a few hours to remove as much liquid as possible. Set aside.
Scoop seeds out of the cucumber with a small spoon. Grate cucumber with a box cheese grater. Drain the liquid from the cucumber in a strainer for a few hours. You may need to squeeze out the excess with your hands before using.
Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives, salt and pepper and refrigerate for a few hours before serving.
Makes about 2 cups.
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