Top | Salads

Chicken Souvlaki Salad

(recipe, Julie Balderrama)

Introduction

Serving Size: 2 cups. From Cooking Light 2002

Ingredients

  1. 2 tsp. bottled minced garlic, divided
  2. 1 tsp. fresh lemon juice
  3. 1 tsp. extra-virgin olive oil
  4. ½ tsp. dried oregano
  5. ¼ tsp. salt
  6. ¼ tsp. black pepper
  7. 1 lb. skinless, boneless chicken breast
  8. 3 cups cubed peeled cucumber (about 3 cucumbers)
  9. ½ cup vertically sliced red onion
  10. ½ cup (2 ounces) crumbled feta cheese
  11. 2 Tbsp. chopped pitted kalamata olives
  12. 2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
  13. ½ cup plain fat-free yogurt
  14. ¼ cup grated peeled cucumber
  15. 1 tsp. white wine vinegar
  16. ½ tsp. garlic powder
  17. ¼ tsp. salt
  18. ¼ tsp. ground red pepper
  19. ¼ tsp. black pepper

Steps

  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. 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.
  4. Nutritional Information
  5. Calories:
  6. 259 (28% from fat)
  7. Fat:
  8. 8.2g (sat 3g,mono 3.4g,poly 1g)
  9. Protein:
  10. 31.8g
  11. Carbohydrate:
  12. 15.3g
  13. Fiber:
  14. 2.9g
  15. Cholesterol:
  16. 79mg
  17. Iron:
  18. 2mg
  19. Sodium:
  20. 679mg
  21. Calcium:
  22. 161mg
  23. Cooking Light, JUNE 2002