Chicken Souvlaki Salad

20 30 348
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Chicken Souvlaki Salad
Health Rating


3 clove(s) Garlic (minced, for marinade)
1 1/2 tsp Lemon juice (for marinade)
1 tsp Extra virgin olive oil (for marinade)
1 tsp Oregano, dried (for marinade)
1/2 tsp Salt (for marinade)
1 dash Black pepper (for marinade)
681 gm Chicken breast, boneless, skinless
2 cucumber(s) Cucumber (peeled, cubed, for salad)
1/2 cup Red onion (sliced vertically, for salad)
3/4 cup, crumbled Feta cheese (for salad)
1/4 cup Kalamata olives (pitted, sliced, for salad)
3 medium Tomato (cored, cubed, for salad)
1/2 cup Greek yogurt, plain, fat-free (for tzatziki)
1/4 cup Cucumber (peeled, grated, for tzatziki)
1 tsp White wine vinegar (for tzatziki)
1/2 tsp Garlic powder (for tzatziki)
1 dash Dill, dried (for tzatziki)
1 dash Sea salt (for tzatziki)
1 dash Black pepper (for tzatziki)
1 dash Crushed red pepper (optional, for tzatziki)


1. Place chicken in gallon size bag with the garlic, lemon juice, olive oil, oregano, sea salt and pepper. Seal and mix. Place in fridge to marinate for a few hours. (not too long because the lemon juice will start breaking down the chicken).

2. Peel the cucumbers, quarter and slice them. Place in a large bowl. Slice your onion and cube your tomatoes - place in the bowl with the cucumbers. Add Feta and olives.

3.. Grill or broil chicken breasts 5 minutes on each side or until cooked through (temperature of chicken should be 165F). Cut chicken into 1 inch cubes and add it to your bowl.

4. In a small bowl, combine yogurt and remaining ingredients and mix for your sauce. Pour the sauce over the veggies and chicken, mix well and enjoy.

Nutrition Facts

Per Portion

Calories 348
Calories from fat 102
Calories from saturated fat 49
Total Fat 11.3 g
Saturated Fat 5.4 g
Trans Fat 0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 3.5 g
Cholesterol 125 mg
Sodium 958 mg
Potassium 996 mg
Total Carbohydrate 15.3 g
Dietary Fiber 3.1 g
Sugars 8.1 g
Protein 48 g

Dietary servings

Per Portion

Meat 1.9
Milk Alternative 0.8
Vegetables 3.8

Energy sources