Souvlaki Salad with Chicken

Votes: 4

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 470, total fat 20 G., saturated fats 6 G., proteins 5 G., carbohydrates 26 G., fiber 4 G., cholesterol 112 mg, sodium 1006 mg, sugar 47 G.

This salad was inspired by the popular Greek street food dish souvlaki, chicken skewers wrapped in pita bread with fresh vegetables. The salad uses the same ingredients, but instead of skewers, chicken breast pieces marinated in a mixture of olive oil, lemon juice, and dried oregano are pan-fried. Serve them on top of romaine lettuce, cherry tomatoes, and cucumbers, drizzle with yogurt dressing, and top with crispy pita chips and crumbled feta.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg skinless and boneless chicken breasts, cut into 2.5 cm cubes.
Grated zest of 1 lemon + 2 tbsp. l. lemon juice
3 tablespoons extra-virgin olive oil
2 tsp dried oregano
2 whole grain pitas, cut into 2.5cm pieces.
0.5 cups low-fat Greek yogurt
2 romaine lettuce hearts, chopped
1 cup cherry tomatoes, halved
Half a cucumber, thinly sliced
0.5 cup crumbled feta

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, lemon, oregano, pita, yogurt, romaine lettuce, cherry tomatoes, cucumbers, feta cheese

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). In a large bowl, combine the chicken with the lemon zest, 1 tablespoon each lemon juice and olive oil, 1 teaspoon oregano, 1/2 teaspoon salt, and freshly ground black pepper to taste; let stand for at least 5 minutes.
Place the pita bread slices on a baking sheet and toast in the oven, stirring halfway through, until crisp, 10 to 12 minutes. Let cool.

Meanwhile, heat a skillet over medium heat. Add the chicken and cook, turning occasionally, until cooked through, 6-8 minutes. Transfer to a plate.
Prepare the dressing:

In a small bowl, combine the yogurt, the remaining 1 tablespoon lemon juice, 2 tablespoons olive oil, 1 teaspoon oregano, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Stir in any juices from the chicken and add 2-3 tablespoons water.
In a large bowl, combine the salad, a few spoonfuls of yogurt dressing, and pita chips; season with a little salt and pepper to taste. Divide the salad among plates. Top with the chicken, tomatoes, cucumber, and feta. Drizzle with the remaining dressing.

Categories:

recipe / Calorie content of prepared meals / Salads / Vegetable salads / Leafy salads / Salads with meat / Food Network - recipes / European cuisine / Greek cuisine

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