Greek · Lunch
Grilled Chicken Skewer Salad
Grilled chicken breast skewers served over a Greek salad of cucumber, tomato, red onion, and kalamata olives, finished with crumbled feta cheese. Cannellini beans and Greek yogurt add protein and creaminess while maintaining the char-grilled, briny, herb-forward flavour profile.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
635Calories
68.2gProtein
27.6gFat
29.8gCarbs
8.1gSugar
8.4gFiber
1108mgSodium
168mgChol
8.3gSat Fat
1421mgPotassium
318mgCalcium
4.7mgIron
1.1mcgVitamin B12
21mgVitamin C
Goes well with
Greek Lager or Pilsner
local
Greek Coffee (Ellinikos)
international
protein-rich
gluten-free
high-fiber
high-protein
Instructions
1
Prep
Whisk together 1 tbsp olive oil, 1 tbsp lemon juice, minced garlic, and 1/2 tsp dried oregano in a small bowl.
2
Marinate
Toss chicken with marinade, cover, and let sit for 20 minutes at room temperature.
3
Grill
Cook chicken skewer on a grill pan over medium-high heat for 8 to 10 minutes, turning every 2 to 3 minutes until charred and cooked through.
4
Plate
Toss cucumber, tomato, red onion, kalamata olives, and cannellini beans with 1 tbsp olive oil and red wine vinegar. Fold in feta and Greek yogurt, season with salt and pepper, top with grilled chicken, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 4 cloves4 cloves garlic
- 1 cup150g cucumber
- 1 cup150g tomato
- 1/2 cup70g red onion
- 4 tbsp36g kalamata olives
- 2.8 oz80g feta cheese
- 1 cup180g cannellini beans, cooked and drained
- 1/2 cup120g plain Greek yogurt
- 2 tsp2 tsp red wine vinegar
- 1 tsp1 tsp dried oregano
- salt, to taste
- black pepper, to taste
