Greek Chicken Souvlaki Salad

 

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Greek Week: Day 2

I am so proud to say that I have accomplished something tonight that I never thought possible. My husband had NOTHING bad to say about the meal—AND IT WAS CHICKEN. I was grilling it when he got home tonight and handed him a piece and he closed his eyes, clapped his hands together and say YUM! THAT IS HOW CHICKEN IS SUPPOSED TO BE COOKED! I wasn’t sure whether to be offended (because I love my other chicken dishes), but I will choose to take it as a compliment. πŸ™‚ He also went on to tell me that this salad reminded him of exactly how the food is back home and that we need to have this meal weekly. FINE BY ME! WHY? Because it was SO STINKIN EASY! I could eat this every night! It was delicious!

I found the original recipe for this meal on MyRecipes.com and I adjusted some of the ingredients and amounts. Specifically, I added Dill to the Tzadziki (yogurt mix) because that is one of the main ingredients in the Tzadziki Basili’s mom, Ann, makes back home in Greece.  I will tell you what – it REALLY adds in another flavor element that we love in our home!

This is truly a perfect dish to take to a cook out this summer – my friends will be seeing it at our get-togethers for sure (no stealing this recipe if I am coming, ok?!) πŸ™‚ The freshness and flavor of this dish were wonderful and our house still smells good!  
  

Chicken Souvlaki Salad
Serves 4
This was SO delicious, my husband told me he hasn't had ANYTHING like this since he was back in Greece. He loved it and has officially requested we have this meal one time per week! It is a very simple recipe and so full of flavor and freshness!
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Prep Time
3 hr
Cook Time
25 min
Total Time
3 hr 30 min
Prep Time
3 hr
Cook Time
25 min
Total Time
3 hr 30 min
Marinade
  1. 3 cloves garlic, minced
  2. 1 1/2 tsp lemon juice
  3. 1 tsp olive oil
  4. 1 tsp dried oregano
  5. 1/2 tsp salt
  6. 1/4 tsp black pepper
  7. 1 1/2 lbs boneless skinless chicken breasts
Salad
  1. 3 cups peeled cucumbers, cubed (about 2 large)
  2. 1/2 cup red onion, sliced vertically
  3. 3/4 cup Feta Cheese
  4. 1/4 cup Kalamata olives, pitted & sliced
  5. 3 ripe tomatoes, cored & cubed (1 inch pieces)
Tzadziki
  1. 1/2 cup plain, low fat Greek Yogurt (I use Fage)
  2. 1/4 cup grated, peeled cucumber
  3. 1 tsp white wine vinegar
  4. 1/2 tsp garlic powder
  5. 1/4 tsp dill
  6. 1/4 tsp sea salt
  7. 1/4 tsp black pepper
  8. 1/8 tsp ground red pepper (optional if you like spicy!)
Instructions
  1. Place chicken in gallon size bag with the garlic, lemon juice, olive oil, oregano, sea salt and pepper. Seal and mix. Place in fridge to marinate for a few hours. (not too long because the lemon juice will start breaking down the chicken!)
  2. Peel the cucumbers, quarter and slice them. Place in a large bowl. Slice your onion and cube your tomatoes - place in the bowl with the cucumbers. Add Feta and olives.
  3. Grill or broil chicken breasts 5 minutes on each side or until cooked through. I cooked mine a little longer because they were large. Cut chicken into 1 inch cubes and add it to your bowl.
  4. In a small bowl, combine yogurt and remaining ingredients and mix for your sauce. Pour the sauce over the veggies and chicken, mix well and enjoy!
Notes
  1. Serve with a whole grain pita pocket and top with additional feta and olives, if you desire (this is what my hubby did).
21 Day Fix Containers
  1. Serving - 1 1/2 cups | 1 Green, 1 Red, 1 Blue and 1/2 Orange
Adapted from MyRecipes.com
Adapted from MyRecipes.com
Fit Mom Angela D - Team Beachbody Coach http://www.fitmomangelad.com/

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Showing 10 comments
  • Basilios
    Reply

    Angela made the Greek chicken souvlaki for me and I was so impressed. All the recipes on here really are fantastic and approved by me and believe me I’m a very tough critic when it comes to good food. I would recommend this recipe to anyone Greek food lover or not. Consider this my Greek husband seal of approval.
    Keep up the good blogging and the great cooking!
    -Basilios

  • Jen
    Reply

    I just saw this on Pinterest and was wondering–how many servings does this recipe make? I’d guess 4-6 but am curious what your 21 day fix yield was. Thanks!

    • Angela Dimitrelias
      Reply

      Hi Jen!

      I would say 6 servings for this one! πŸ™‚ We usually have a lot left over because the salad is large. I hope you enjoy it!

  • Jen
    Reply

    Thanks!

  • Jayme
    Reply

    How do the veggies hold up as leftovers? Do you think they last about one day? Thank you!! (I am doing the 21 day fix and my fiance is Greek!)

    • Angela Dimitrelias
      Reply

      Hi Jayme! Congrats! I would say they are good for about a day or so before they start getting a little ‘soggy’. Basili really enjoys this salad the next day because it gives all the flavors more time to marinade. haha! πŸ™‚ This is his favorite Greek dish I make!

  • Angela
    Reply

    Please don’t laugh at this question😊 Is this served hot or cold? I am making it for dinner tonight. We have had your unstuffed cabbage rolls, spaghetti lasagna bake, and now this! Your recipes are easy and delicious! We LOVE them!

    • Angela Dimitrelias
      Reply

      I serve it cold. ;). I mix everything together and when the chicken comes off the grill, I slice it up into strips and throw it in. So I guess that part is still warm if we eat right away! :). OR you can make everything ahead of time and serve cold. Amazing both ways!! Enjoy!

  • dawn
    Reply

    Hello,

    Does the olive oil count as a spoon or 2? Thank you.

  • Stacie Henson
    Reply

    Oh my gosh this is so amazing. I literally just made it for lunch and am sitting here eating it. It’s so good I had to come leave a comment while eating!!! I just realized I left out the feta but it was still amazing. The tzadziki is perfect- I haven’t been able to find a recipe for it yet that I loved, until now. Great job!

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