Greek Chicken Souvlaki Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 tsp salt
- salt
- lemon juice
- 4 tablespoons lemon juice
- red onion
- garlic
- 1
- 1/2
- 2
- cup
- 1/2 cup extra virgin olive oil
- extra virgin olive oil
- 4
- oregano
- 2 tsp oregano
- for the marinade:
- for the salad:
- tablespoons
- cloves
- tsp
- cherry tomatoes
- 8
- greek chicken souvlaki salad posted on april 16 2019 by christine titus disclosure: please note that some of the links are affiliate links, and at no additional cost to you, i will earn a commission if you decide to make a purchase after clicking through the link. please understand that i recommend the
- for the marinade: 1/2 cup extra virgin olive oil 4 i put about 3 halved cherry tomatoes on each salad. add however many you want) 1/2 english cucumber chopped, or 1 small red onion sliced into rings (use however much or little you want) greek dressing i used ken's steakhouse greek vinaigrette dressing
- for the marinade: 1/2 cup extra virgin olive oil 4 i put about 3 halved cherry tomatoes on each salad. add however many you want) 1/2 english cucumber chopped, or 1 small red onion sliced into rings (use however much or little you want) greek dressing i used ken's steakhouse greek vinaigrette dressing
- for the marinade: 1/2 cup extra virgin olive oil 4 i put about 3 halved cherry tomatoes on each salad. add however many you want) 1/2 english cucumber chopped, or 1 small red onion sliced into rings (use however much or little you want) greek dressing i used ken's steakhouse greek vinaigrette dressing
- 8 cloves garlic pressed
- pressed
- 2 very large boneless skinless chicken breasts i thi
- very large boneless skinless chicken breasts
- i think they totaled anywhere from 2 1/2 - 3 pound
- 1 package (10 oz) leafy romaine salad
- package (10 oz)
- leafy romaine salad
- 1 container (4 oz) reduced-fat crumbled feta cheese
- container (4 oz)
- reduced-fat crumbled feta cheese
- whole black olives or you can use sliced if you pr
- whole black olives
- or you can use sliced if you prefer. i put about 4
- cherry tomatoes halved (again i put about 3 halved cherry tomatoes on each salad. add however many you want)
- halved (again i put about 3 halved cherry tomatoes on each salad. add however many you want)
- 1/2 english cucumber chopped or 1 small
- english cucumber
- chopped or 1 small
- red onion sliced into rings (use however much or l
- sliced into rings (use however much or little you
- greek dressing i used ken's steakhouse greek vinai
- greek dressing
- i used ken's steakhouse greek vinaigrette dressing
- for the marinade: 1/2 cup extra virgin olive oil 4 i put about 3 halved cherry tomatoes on each salad. add however many you want) 1/2 english cucumber chopped, or 1 small red onion sliced into rings (use however much or little you want) greek dressing i used ken's steakhouse greek vinaigrette dressing
- for the marinade: 1/2 cup extra virgin olive oil 4 i put about 3 halved cherry tomatoes on each salad. add however many you want) 1/2 english cucumber chopped, or 1 small red onion sliced into rings (use however much or little you want) greek dressing i used ken's steakhouse greek vinaigrette dressing
- for the marinade: 1/2 cup extra virgin olive oil 4 i put about 3 halved cherry tomatoes on each salad. add however many you want) 1/2 english cucumber chopped, or 1 small red onion sliced into rings (use however much or little you want) greek dressing i used ken's steakhouse greek vinaigrette dressing
- 8 cloves garlic pressed
- pressed
- 2 very large boneless skinless chicken breasts i thi
- very large boneless skinless chicken breasts
- i think they totaled anywhere from 2 1/2 - 3 pound
- 1 package (10 oz) leafy romaine salad
- package (10 oz)
- leafy romaine salad
- 1 container (4 oz) reduced-fat crumbled feta cheese
- container (4 oz)
- reduced-fat crumbled feta cheese
- whole black olives or you can use sliced if you pr
- whole black olives
- or you can use sliced if you prefer. i put about 4
- cherry tomatoes halved (again i put about 3 halved cherry tomatoes on each salad. add however many you want)
- halved (again i put about 3 halved cherry tomatoes on each salad. add however many you want)
- 1/2 english cucumber chopped or 1 small
- english cucumber
- chopped or 1 small
- red onion sliced into rings (use however much or l
- sliced into rings (use however much or little you
- greek dressing i used ken's steakhouse greek vinai
- greek dressing
- i used ken's steakhouse greek vinaigrette dressing
- Carbohydrate 87.5912422508864 g
- Cholesterol 328.8 mg
- Fat 221.936283652762 g
- Fiber 17.8587097774538 g
- Protein 18.6882969207768 g
- Saturated Fat 73.780188437959 g
- Serving Size 1 1 recipe (1624g)
- Sodium 2327.80807831459 mg
- Sugar 69.7325324734326 g
- Trans Fat 9.06310424206671 g
- Calories 2320 calories
A Taste of Greece: My Simple Greek Chicken Souvlaki Salad
As a busy working mom, finding time to cook healthy and delicious meals can sometimes feel like an impossible task. I crave fresh, flavorful meals that don’t require hours in the kitchen. That’s where this Greek Chicken Souvlaki Salad comes in. It's a vibrant, refreshing dish that's surprisingly easy to prepare, even on my busiest weeknights. This recipe is my go-to when I need a satisfying, healthy meal that tastes like I spent hours slaving over a hot stove – but really only takes about 30 minutes.
The beauty of this salad lies in its simplicity. The star, of course, is the perfectly marinated and cooked chicken souvlaki. The marinade itself is a revelation – a simple blend of olive oil, garlic, oregano, lemon juice, and a touch of salt. It infuses the chicken with incredible Mediterranean flavor, leaving it juicy and tender. I often marinate the chicken in the morning before heading off to work, letting the flavors meld and deepen throughout the day. It's a small prep step that makes a huge difference in the final result.
The salad itself is a medley of fresh ingredients. Crisp romaine lettuce provides a refreshing base, while the juicy cherry tomatoes add bursts of sweetness. The salty feta cheese and briny olives complement the chicken beautifully, offering a delightful contrast in textures and tastes. I prefer a good quality Greek vinaigrette to complete the dish, but any dressing that appeals to you would be fantastic. I particularly like a simple lemon-herb vinaigrette to make it even lighter.
One of the things I appreciate most about this recipe is its versatility. It’s easily adaptable to whatever ingredients I have on hand. Sometimes I add cucumber or bell peppers for added crunch. Sometimes I swap the romaine for spinach or a mix of spring greens. Feeling adventurous? Add some Kalamata olives, capers, or artichoke hearts. The possibilities are truly endless.
This Greek Chicken Souvlaki Salad is perfect for a light lunch, a satisfying dinner, or even a casual get-together with friends. It's the kind of recipe that always impresses, whether you're serving it to family or guests. It's healthy, flavorful, and so incredibly easy to make that you'll find yourself adding it to your regular rotation. The vibrant colors alone make it a feast for the eyes, but the taste is where it truly shines.
Beyond the ease of preparation, the nutritional value of this salad is a major plus. Packed with lean protein from the chicken, healthy fats from the olive oil, and plenty of vitamins and minerals from the fresh vegetables, it’s a guilt-free indulgence that leaves me feeling energized and satisfied. It's a perfect example of how delicious and healthy food can coexist, proving that a healthy lifestyle doesn’t have to mean sacrificing flavor. Give this recipe a try – I promise you won't be disappointed.
So, the next time you’re looking for a quick, healthy, and flavorful meal that’s both satisfying and impressive, remember this Greek Chicken Souvlaki Salad. It’s my secret weapon for busy weeknights, a reminder that even on the most hectic days, it’s possible to enjoy a delicious and nutritious meal that nourishes both body and soul.
Tips and Variations:
- Prep ahead: Marinate the chicken the night before for maximum flavor.
- Customize your veggies: Add any vegetables you enjoy, such as bell peppers, cucumbers, or red onion.
- Grill it up: Grilling the chicken adds a smoky char that enhances the flavor.
- Make it a meal prep staple: Prepare the salad components ahead of time and assemble them just before serving.
- Add some crunch: Toasted pine nuts or slivered almonds add a delightful crunch to the salad.
Enjoy your taste of Greece!
Step-by-step
- Prepare the marinade: Combine 1/2 cup extra virgin olive oil, 8 cloves pressed garlic, 2 tsp oregano, 4 tbsp lemon juice, and 1 tsp salt.
- Marinate the chicken: Add 2 large boneless, skinless chicken breasts to the marinade and let it sit for at least 30 minutes (or longer for better flavor).
- Cook the chicken: Grill, bake, or pan-fry the chicken until cooked through.
- Prepare the salad: Combine 1 package (10 oz) of leafy romaine lettuce, 1/2 English cucumber (chopped), 1 small red onion (sliced), 1 container (4 oz) of reduced-fat crumbled feta cheese, whole black olives (sliced or whole), and cherry tomatoes (halved).
- Assemble the salad: Place the cooked chicken on top of the salad.
- Dress the salad: Drizzle your favorite Greek dressing over the salad (e.g., Ken's Steakhouse Greek Vinaigrette).
- Serve immediately and enjoy!
