Chicken Souvlaki Salad
Michelle
ingredients
- 2 teaspoons minced garlic, divided
- 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 cucumbers)
- 1/2 cup vertically sliced red onion
- 1/2 cup (2 ounces) crumbled feta cheese
- 2 tablespoons 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
- Pitas
- pitas
- olive oil Pam
- salt
- oregano
directions
- 1
Preheat grill or broiler.
- 2
Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.
- 3
Cut pitas into wedges. Spray with Pam. Sprinkle with salt and oregano. Bake 375 degrees for 7 minutes.
- 4
Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl. Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well.
- 5
Serve with pitas
Source: Michelle
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