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Chicken Souvlaki Salad
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5 from 2 votes

Chicken Souvlaki Salad

This easy chicken souvlaki salad is a delicious, low-carb way to enjoy your favorite Greek flavors! Serve with a few pita chips for some added crunch.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salads & Dressings
Cuisine: Greek
Diet: Diabetic
Keyword: chicken souvlaki, greek salad
Servings: 2
Calories: 387kcal
Author: Diabetic Foodie

Ingredients

  • ¾ pound boneless, skinless chicken breast (cut into 1-inch cubes)
  • zest from 1/2 lemon
  • 1 tablespoon freshly squeezed lemon juice (divided)
  • 2 tablespoons extra-virgin olive oil (divided)
  • 1 teaspoon dried oregano (divided)
  • ¼ teaspoon kosher salt
  • freshly ground pepper
  • ¼ cup Easy Instant Pot Yogurt (or store-bought yogurt)
  • 2 cups romaine lettuce (torn into bite-sized pieces)
  • ½ cup cocktail or cherry tomatoes (quartered or halved)
  • ¼ English cucumber (thickly sliced, then slices quartered)
  • 2 tablespoons crumbled feta cheese

Instructions

  • In a large bowl, combine the chicken, lemon zest, ½ tablespoon of lemon juice, ½ tablespoon of olive oil, ½ teaspoon of oregano, salt, and a few grinds of pepper.
  • Let the chicken marinate for about 10 minutes.
  • Preheat a grill pan, skillet, or wok over medium-high heat. Add a ½ tablespoon of olive oil, then add the chicken.
  • Grill or stir-fry until the chicken is cooked through, about 8 minutes, then transfer to a plate lined with paper towels.
  • In a small bowl, combine the yogurt, remaining ½ tablespoon of lemon juice, remaining tablespoon of olive oil, remaining ½ teaspoon of oregano, and a few grinds of pepper.
  • In a large bowl, toss the lettuce with a few spoonfuls of the dressing.
  • Divide the lettuce between two serving bowls and top with the chicken, tomatoes, cucumbers, and feta cheese.

Notes

This recipe is for 2 servings of salad.
If you don't have any homemade yogurt on hand, you can use plain yogurt or plain Greek yogurt. Greek-style may need to be thinned with a tablespoon or two of water.
Watching sodium? Reduce the amount of added salt and/or feta cheese.
Want to prep this recipe in advance? Chop the tomatoes and cucumber, cook the chicken, mix the dressing, then store everything separately in airtight containers in the refrigerator. The ingredients will stay fresh for up to 4 days.
To serve, add the lettuce to a bowl, toss with the dressing, and then add the rest of your toppings.

Nutrition

Calories: 387kcal | Carbohydrates: 8.8g | Protein: 39.8g | Fat: 21.7g | Saturated Fat: 5.2g | Polyunsaturated Fat: 7.1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 93.8mg | Sodium: 548mg | Potassium: 268.7mg | Fiber: 2.5g | Sugar: 5.4g | Vitamin A: 750IU | Vitamin C: 12.4mg | Calcium: 330mg | Iron: 1.6mg | Net carbs: 6.3g