Top | Salads
Chicken Souvlaki Salad
(recipe, Julie Balderrama)
Introduction
Serving Size: 2 cups. From Cooking Light 2002
Ingredients
- 2 tsp. bottled minced garlic, divided
- 1 tsp. fresh lemon juice
- 1 tsp. extra-virgin olive oil
- ½ tsp. dried oregano
- ¼ tsp. salt
- ¼ tsp. black pepper
- 1 lb. skinless, boneless chicken breast
- 3 cups cubed peeled cucumber (about 3 cucumbers)
- ½ cup vertically sliced red onion
- ½ 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)
- ½ cup plain fat-free yogurt
- ¼ cup grated peeled cucumber
- 1 tsp. white wine vinegar
- ½ tsp. garlic powder
- ¼ tsp. salt
- ¼ tsp. ground red pepper
- ¼ tsp. black pepper
Steps
- Preheat grill or broiler.
- 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.
- 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.
- Nutritional Information
- Calories:
- 259 (28% from fat)
- Fat:
- 8.2g (sat 3g,mono 3.4g,poly 1g)
- Protein:
- 31.8g
- Carbohydrate:
- 15.3g
- Fiber:
- 2.9g
- Cholesterol:
- 79mg
- Iron:
- 2mg
- Sodium:
- 679mg
- Calcium:
- 161mg
- Cooking Light, JUNE 2002