Mediterranean Chicken Kebab Salad
Mediterranean Chicken Kebab SaladI love a quick grilled chicken salad in the summer. Other variations I love to make are Halal Food Cart Style Chicken Salad with White Sauce. Or Tex-Mex Grilled Chicken Salad with Peanut Sauce and even a refreshing Chicken Salad with Strawberries and Spinach.
Last week I got tickets to see the Dr. Oz Show live in the city, talk about a fun day! After, I had lunch with my friend at a Turkish restaurant and I fell in love with their Shepard’s salad. They served it with fresh grated feta on the side and fresh lemon, I don’t think I’ll have feta any other way now. I savored that salad and took notes so I wouldn’t forget it.
Today, I fell in love with it all over again.
The fresh flavors of the lemon, a hint of dill, cucumbers, and tomatoes with the grilled chicken makes a wonderful main dish salad. Even perfect for lunch or dinner. If you want to make it more substantial you could serve it in a pita. I went with real feta, I’m not a fan of the chalky taste in reduced fat feta and a little goes a long way.
Photo above served with skinny tzatziki sauce. (Pita not included in nutritional info)
A wonderful high protein, low fat, low carb, low point, gluten-free main dish salad! To make this Paleo-friendly, leave the cheese out.
Mediterranean Chicken Kebab Salad
Ingredients
- 1 lb skinless boneless chicken breast, cut into 1 inch cubes
For the marinade:
- 2 tbsp fresh squeezed lemon juice
- 1 tsp dried oregano
- 1 tsp garlic, crushed
- kosher salt to taste
- fresh ground black pepper to taste
For the salad:
- 1 1/4 cups cucumber, peeled
- 1 1/4 cups diced tomato
- 1/4 cup diced bell pepper
- 2 tbsp red onion, diced
- 1/4 cup black olives
- 1 1/2 tsp vinegar
- 1 1/2 tsp fresh lemon juice
- 2 tsp olive oil
- 1 tsp fresh dillweed
- 1 tsp fresh parsley
- 1/8 tsp dried oregano
- salt and black pepper to taste
- 4 cups shredded lettuce
- 1/2 cup feta cheese, grated (omit for paleo)
- lemon wedges for serving
Instructions
- Marinate the chicken at least 2-3 hours or overnight.
- If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.
- Combine the first 12 salad ingredients (cucumbers through salt and black pepper, not the lettuce) and set aside in the refrigerator to let the flavors set.
- Thread chicken on 4 skewers and cook on a hot grill (indoor or outdoor grill) until chicken is cooked though, about 10-12 minutes.
- Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled chicken.
- Serve with lemon wedges.
Last Step:
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