Chicken Souvlaki Salad
CHICKEN SOUVLAKI SALAD
Note: I added a little onion powder, garlic powder, and cumin powder to the marinade.
I preferred the chicken breasts left whole, rather than cut up and added to the salad, so I served them separately.
"The elements of a classic Greek salad and a chicken souvlaki sandwich combine in this piquant dish. You can also use lamb in place of the chicken."
INGREDIENTS:
2 teaspoons minced garlic (I used more)
1 teaspoon fresh lemon juice (I used about 2 tsp - 1 Tbsp)
1 teaspoon extra-virgin olive oil (I used about 2 tsp - 1 Tbsp)
1/2 teaspoon dried oregano
1/4 teaspoon salt (I used less)
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
DIRECTIONS:
Preheat grill or broiler.
Combine garlic, lemon juice, olive oil, oregano, salt, pepper and chicken breast in a large ziptop plastic bag. Seal the bag and shake until coated. Remove chicken from the bag. Grill or broil the chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.
Combine chicken, cubed cucumber, red onion, feta cheese, olives and tomatoes in a large bowl. Combine yogurt, grated cucumber, vinegar, garlic powder, salt and red and black peppers in a small bowl. Pour over chicken mixture and toss well.
Serve with pita bread wedges.
Makes 4 servings of 2 cups each.
Edited from Cooking Light
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=347741
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