Chicken Souvlaki Salad

I loved this meal.  I've made Chicken Souvlaki before, and Tzaziki sauce a lot of times, and Greek Salad too, but never thought of putting them all together in the same meal!!  Thanks to Closet Cooking for this awesome idea.  We also had some Grilled Naan Bread on the side (or you could do pita or omit the bread.) This meal was incredibly flavorful and I enjoyed every bite.  I had leftovers of just the salad/tzatziki the next day and that was great, too.  Sadly, I think Kalamata (Greek) olives are no longer available here, but I'm going to look again this week.  We used the rest of ours in this meal.  They do sell them on Vitacost.com; if you want to order online.  

My laptop died after almost 5 years.... I'm so sad!  Now I have to use my husband's huge laptop and it's hard to type on.  Luckily I don't think we lost any pics because they are all backed up and the food ones are saved to Flickr.  Just a reminder to back up your stuff!  

Chicken Souvlaki Salad

adapted from Closet Cooking

(this recipe is gluten-free when served without pita or naan bread)

• 2 cups chicken souvlaki, warm (recipe below)
• 6 cups lettuce, sliced
• 2 large tomatoes, diced
• 1 large cucumber, diced
• 1/4 cup red onion, diced
• 1/4 cup kalamata olives, pitted and coarsely chopped
• 1/4 cup feta, crumbled
• 1/2 cup tzatziki sauce (recipe below)
• 1.  Assemble the salad and enjoy!

Chicken Souvlaki

adapted from Closet Cooking

• 2 cloves garlic, chopped
• 1 lemon, juice and zest
• 1 tablespoon plain yogurt
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound chicken breast, cut into bite sized pieces
• 1.  Mix all of the ingredients, place them in a sealed container along with the chicken and let marinate in the fridge for 30 minutes to overnight.
• 2.  Skewer the meat, and grill over medium-high heat until cooked, about 2-4 minutes per side.  (If using wooden skewers, soak them in water for at least 10-20 minutes before skewering.)

Tzatziki Sauce

from here

1 1/2 cups plain yogurt
1 long cucumber or two shorters ones, shredded (squeeze out excess water with hands)
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 fresh garlic clove, minced
fresh herbs, optional (mint, parsley, dill, etc)

1) Combine all ingredients together and stir well.  Refrigerate for a few hours before serving.

                                              **This post and photos are property of http://dishingwithdish.blogspot.com/ **