Grilled Chicken Souvlaki Salad

50 minutes Servings: 4
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Transport yourself to the azure blue of the Mediterranean, where olive groves rustle in the cool sea breezes. Zesty herbs, sprightly salad greens and a swirl of tangy yogurt make this salad a crunchy, creamy, satisfying meal. Grilling adds flavor to a chicken basic, but If you don’t feel like grilling outside (or the weather is less than glorious), this recipe is just as delicious when prepared using a countertop or stovetop grill. Or, sauté the chicken in a large, hot oiled skillet. Bake the pitas in a 425-degree oven (or toaster oven) until crisp and golden, about 8 minutes. 

Submitted by Pam Anderson - www.threemanycooks.com
Ingredients

1 cup Green Valley Organics Lactose-Free Plain Yogurt

3 Tbsp. extra-virgin olive oil, plus 4 teaspoons for pitas

2 Tbsp. lemon juice

3 minced garlic cloves, divided

1 tsp. dried oregano

Salt and ground black pepper

2 large chicken breasts (about 1 pound), halved crosswise to make 4 thin cutlets

8 cups prepared salad greens such as arugula or baby field greens

2 cups each: halved cherry tomatoes and seedless diced cucumbers, lightly salted

1 cup thinly sliced red onion

1/2 cup crumbled aged feta cheese (optional)

1/4 cup pitted chopped kalamata olives

4 large pocket-less pitas

Instructions
  1. Mix yogurt, 3 tablespoons of the oil, lemon juice, 1 of the garlic cloves, oregano, and a generous sprinkling of salt and pepper in a medium bowl. Pour half the yogurt mixture in quart zipper-lock bag; add chicken and let stand at least 30 minutes and up to 2 hours. (Can be refrigerated for 2 days.) Reserve remaining yogurt mixture as the salad dressing.
  2. When ready to serve, heat a gas grill igniting all burners on high for at least 10 minutes or build a hot charcoal fire. Clean grate with a wire brush and then lubricate well with an oil-soaked rag. Meanwhile, put arugula, tomatoes, cucumbers, onion, feta, and olives in a large bowl. Mix remaining 4 teaspoons of oil with remaining 2 garlic cloves and brush over one side of each pita.
  3. Place chicken on hot oiled rack and grill until impressive grill marks form, about 3 minutes.
  4. Turn chicken over with a spatula and continue to cook until chicken is just cooked through, about 2 minutes longer.
  5. Add pitas, oiled side up, the last 2 minutes of grilling. As chicken comes off the grill, turn pitas and continue to grill until golden brown on remaining side, another 1 to 2 minutes.
  6. Place a pita on each of 4 pasta plates. Toss salad with dressing, mounding a portion of salad on each of the pitas. Serve.

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