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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This is such a tasty, refreshing dish! Great for meal prep and so filling!
This was a light meal that we really enjoyed.! Â Chicken came out very tender and tasty. Â Easy to make with very little clean up. Â Will definitely make this again!
I wonder if you could incorporate these same marinade ingredients in an instant pot shredded chicken recipe
This marinade is not trying to cover up the chicken flavor..better it brings it out to deliciousness! I will keep this chicken cooked ahead of time to use in many ways.
Chicken was really tasty. Salad was a great blend but needs a little more of a dressing.
This meal was satisfying but light enough where we didn’t feel like porkers after eating it.
Will definitely make again.
Finally some good weather in Massachusetts so I’m going to be making this for dinner tonight! Can’t wait to try it
Made this last night and it was delicious. I made a lemon dressing and strained fat free feta cheese into the lemon dressing. It was enjoyed by all of us.Â
Yum! Glad you enjoyed it!