I posted this on tonight's dinner thread, but thought I'd give it one of its own since it's so very good. I have tons of tomatoes and cukes in the garden, and this salad is a great way to use them up. Plus, this is one of the only main-dish salads that DH actually likes!
Okay, I finally found my copy of the chicken souvlaki salad recipe (filed in the "seafood" binder, go figure), and here is the recipe with notes:
Chicken Souvlaki Salad
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.
Yield: 4 servings (serving size: 2 cups)
2 teaspoons bottled minced garlic, divided
1 teaspoon fresh lemon juice (double)
1 teaspoon extra-virgin olive oil (double)
1/2 teaspoon dried oregano fresh, if available
1/4 teaspoon salt
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 (lowfat, 3 ounces)
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound) (drain on paper towels if very juicy)
1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber (place in paper towel and squeeze excess moisture)
1 teaspoon white wine vinegar (lemon juice)
1/2 teaspoon garlic powder (fresh, 1 small clove, crushed)
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
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.
CALORIES 259 (28% from fat); FAT 8.2g (sat 3g,mono 3.4g,poly 1g); IRON 2mg; CHOLESTEROL 79mg; CALCIUM 161mg; CARBOHYDRATE 15.3g; SODIUM 679mg; PROTEIN 31.8g; FIBER 2.9g
Cooking Light, JUNE 2002
My notes:
I prefer this assembly:
Toss lots of chopped romaine with a little olive oil and s&p. Place on plates. Toss veggies and about 2/3 of the crumbled feta with half of the dressing. Place on top of lettuce. Next, divide chopped chicken breast between plates, top this with a generous dollop of sauce, sprinkle with remaining cheese.
Serve with grilled whole wheat pitas.
I had to omit the olives for you-know-who.
Okay, I finally found my copy of the chicken souvlaki salad recipe (filed in the "seafood" binder, go figure), and here is the recipe with notes:
Chicken Souvlaki Salad
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.
Yield: 4 servings (serving size: 2 cups)
2 teaspoons bottled minced garlic, divided
1 teaspoon fresh lemon juice (double)
1 teaspoon extra-virgin olive oil (double)
1/2 teaspoon dried oregano fresh, if available
1/4 teaspoon salt
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 (lowfat, 3 ounces)
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound) (drain on paper towels if very juicy)
1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber (place in paper towel and squeeze excess moisture)
1 teaspoon white wine vinegar (lemon juice)
1/2 teaspoon garlic powder (fresh, 1 small clove, crushed)
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
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.
CALORIES 259 (28% from fat); FAT 8.2g (sat 3g,mono 3.4g,poly 1g); IRON 2mg; CHOLESTEROL 79mg; CALCIUM 161mg; CARBOHYDRATE 15.3g; SODIUM 679mg; PROTEIN 31.8g; FIBER 2.9g
Cooking Light, JUNE 2002
My notes:
I prefer this assembly:
Toss lots of chopped romaine with a little olive oil and s&p. Place on plates. Toss veggies and about 2/3 of the crumbled feta with half of the dressing. Place on top of lettuce. Next, divide chopped chicken breast between plates, top this with a generous dollop of sauce, sprinkle with remaining cheese.
Serve with grilled whole wheat pitas.
I had to omit the olives for you-know-who.