Greek · Lunch
Grilled Chicken Skewer Salad
Grilled chicken thigh skewers served over crisp romaine, cucumber, tomato, red onion and Kalamata olives with crumbled feta and lemon-oregano dressing. The chicken is marinated with garlic, olive oil and dried oregano before char-grilling, echoing Greek souvlaki reworked as a fresh main-course salad.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
42.3gProtein
29.4gFat
12.8gCarbs
5.4gSugar
3.6gFiber
972mgSodium
229mgChol
7.9gSat Fat
980mgPotassium
220mgCalcium
3.4mgIron
1.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
mediterranean
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Cut the chicken thigh into 1.5-inch cubes and pat dry. Mince the garlic and chop the romaine and cucumber.
2
Marinate
Combine chicken with olive oil, lemon juice, garlic, dried oregano, salt and pepper; toss to coat and chill 20 minutes.
3
Grill
Cook skewered chicken over medium-high heat, turning every 2–3 minutes, 8–10 minutes total until charred outside and opaque throughout with clear juices.
4
Plate
Toss romaine, cucumber, tomato, red onion and olives with remaining olive oil and lemon juice; pile on plate, top with chicken skewer and scatter feta over all.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4.2 oz120g romaine lettuce
- 3.6 oz100g cucumber
- 22 medium tomato
- 44 thin slices red onion
- 1212 Kalamata olives
- 2 oz56g feta cheese
