Mediterranean Chicken Kebab Salad
Marinated chunks of grilled chicken breast served over a bed of lettuce with feta, fresh diced tomatoes, cucumbers, green peppers, black olives, red onions, parsley and dill tossed in olive oil and fresh lemon juice.
Foto: Skinnytaste
Ingredients
- 1 lb skinless boneless chicken breast (cut into 1 inch cubes)
- 2 tbsp fresh squeezed lemon juice
- 1 tsp dried oregano
- 1 tsp garlic (crushed)
- kosher salt to taste
- fresh ground black pepper to taste
- 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
Steps
-
Marinate the chicken at least 2-3 hours or overnight.
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If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.
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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.
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Thread chicken on 4 skewers and cook on a hot grill (indoor or outdoor grill) until chicken is cooked though, about 10-12 minutes.
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Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled chicken.
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Serve with lemon wedges.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (5% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| skinless boneless chicken breast | 1 lb | - | - |
| fresh squeezed lemon juice | 2 tbsp | - | - |
| dried oregano | 1 tsp | - | - |
| garlic | 1 tsp | - | - |
| kosher salt to taste | - | - | - |
| fresh ground black pepper to taste | - | - | - |
| cucumber | 0.25 cups | - | - |
| diced tomato | 0.25 cups | $0.75/kg | $0.02 |
| diced bell pepper | 0.25 cup | - | - |
| red onion | 2 tbsp | - | - |
| black olives | 0.25 cup | - | - |
| vinegar | 0.5 tsp | - | - |
| fresh lemon juice | 0.5 tsp | - | - |
| olive oil | 2 tsp | - | - |
| fresh dillweed | 1 tsp | - | - |
| fresh parsley | 1 tsp | - | - |
| dried oregano | 0.125 tsp | - | - |
| salt and black pepper to taste | - | - | - |
| shredded lettuce | 4 cups | - | - |
| feta cheese | 0.5 cup | - | - |
| lemon wedges for serving | - | - | - |
*Estimated market prices, may vary by region
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