Mediterranean Chicken Kebab Salad

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Marinated chunks of grilled chicken breast served over a Mediterranean salad of feta, fresh diced tomatoes, cucumbers, green peppers, black olives, red onions, parsley and dill tossed in olive oil and fresh lemon juice.

Mediterranean Chicken Kebab Salad

I love a quick grilled chicken salad in the summer. Other variations I love to make are Halal Food Cart Style Chicken Salad with White Sauce. Or Tex-Mex Grilled Chicken Salad with Peanut Sauce and even a refreshing Chicken Salad with Strawberries and Spinach.

Last week I got tickets to see the Dr. Oz Show live in the city, talk about a fun day! After, I had lunch with my friend at a Turkish restaurant and I fell in love with their Shepard’s salad. They served it with fresh grated feta on the side and fresh lemon, I don’t think I’ll have feta any other way now. I savored that salad and took notes so I wouldn’t forget it.

Today, I fell in love with it all over again.

The fresh flavors of the lemon, a hint of dill, cucumbers, and tomatoes with the grilled chicken makes a wonderful main dish salad. Even perfect for lunch or dinner. If you want to make it more substantial you could serve it in a pita. I went with real feta, I’m not a fan of the chalky taste in reduced fat feta and a little goes a long way.

Photo above served with skinny tzatziki sauce. (Pita not included in nutritional info)

A wonderful high protein, low fat, low carb, low point, gluten-free main dish salad! To make this Paleo-friendly, leave the cheese out.

Mediterranean Chicken Kebab Salad

3
Cals:240
Protein:28.5
Carbs:9
Fat:8
Fiber:2.5
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.
Course: Salad
Cuisine: Mediterranean
Prep: 15 minutes mins
Cook: 15 minutes mins
Marinate Time: 2 hours hrs
Total: 2 hours hrs 30 minutes mins

WW Points

Yield: 4 servings
Serving Size: 1 /4th

Ingredients

  • 1 lb skinless boneless chicken breast , cut into 1 inch cubes

For the marinade:

  • 2 tbsp fresh squeezed lemon juice
  • 1 tsp dried oregano
  • 1 tsp garlic , crushed
  • kosher salt to taste
  • fresh ground black pepper to taste

For the salad:

  • 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

Instructions

  • Marinate the chicken at least 2-3 hours or overnight.
  • If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.
  • 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.
  • Thread chicken on 4 skewers and cook on a hot grill (indoor or outdoor grill) until chicken is cooked though, about 10-12 minutes.
  • Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled chicken.
  • Serve with lemon wedges.
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Nutrition

Serving: 1 /4th, Calories: 240 kcal, Carbohydrates: 9 g, Protein: 28.5 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 160 mg, Sodium: 444 mg, Fiber: 2.5 g, Sugar: 2 g