Chicken Souvlaki Salad
Source: Cooking Light 9/02
The elements of a classic Greek salad and a chicken souvlaki sandwich combine in this piquant dish. You can also use lamb in place of the chicken.
2 teaspoons bottled minced garlic, divided (I use fresh garlic)
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast
3 cups cubed peeled cucumber (about 3)
1/2 cup vertically sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 Tbsp chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
Preheat grill or broiler.
Combine 1 teaspoon garlic, lemon juice, olive oil, oregano, salt, pepper and chicken breast in a large ziptop plastic bag. Seal the bag and shake to coat. (I let marinate for 30 minutes). Remove chicken from the bag. Grill or broil the chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.
Combine chicken, cubed cucumber, red onion, feta cheese, olives and tomatoes in a large bowl. Combine yogurt, grated cucumber, vinegar, garlic powder, salt and red and black peppers in a small bowl. Pour over chicken mixture; toss well.
Serve with:
GREEK PITA WEDGES
Two 6-inch pitas
Olive-oil flavored cooking spray
1/4 teaspoon kosher salt
1/4 teaspoon dried oregano
Preheat oven to 375 F.
Cut each pita into six wedges; arrange on a baking sheet. Coat wedges with cooking spray, sprinkle with kosher salt and oregano.
Bake at 375 F for 7 minutes or until golden.