Mediterranean Chicken Kebab Salad

One of our go-to to-go options when we just don’t feel like cooking or are pressed for time is this awesome little nearby Greek restaurant aptly named “Greek Style Chicken.” They have this HUGE Greek Chicken Salad on their menu that I can’t ever even finish, and that’s really saying something. Travis will usually get a Gyro, but even HE (Mr. Salad Hater) will order one of those big babies every now and then. And my mom? She literally goes every single Saturday for a salad, in addition to her weekly trip to the library. You can see where I get my “creature of habit” tendencies.

Anyway, while I do love Greek Style Chicken’s Salad, I like recreating dishes at home even more! Plus, I have control issues when it comes to knowing exactly what is going into my body. The ingredients are ones I usually have on hand, so when the craving struck, I decided it was time to channel my inner Greek Style Chicken!

I cooked the chicken kebabs on the grill because I live in southern California, where it’s ALWAYS grill season, but you could definitely cook the chicken on the stove. If you are kebabbing, you will need skewers-either wood or metal. You can purchase some similar to the ones I have here.

Ingredients:

• 3 heads romaine lettuce
• 2 large tomatoes
• 1/2 red onion
• 2 baby or 1 large cucumber
  • Additional Toppings: Feta Cheese, olives

For the Chicken:

• 1.5 lbs chicken breasts (could use thighs if that’s your jam)
• Juice of 1 lemon
• 2 Tbsp avocado or olive oil
• 1/2 tsp each: salt, pepper, garlic powder, oregano

For the Dressing: 

• 1/4 cup avocado oil (or olive oil)
• Juice of 1 lemon (about 2 Tbsp)
• 1 Tbsp Apple Cider Vinegar
• 1 Tbsp Red Wine Vinegar
• 1 clove garlic
• 1/4 tsp salt
• 1/4 tsp parsley
• 1/4 tsp oregano
• 1/4 tsp dill
• 1/8 tsp pepper

Instructions:

1. If using the grill, cut the chicken into cubes. If cooking inside, I would keep the breasts whole. Add to a shallow dish or ziplock bag. Add all other marinade ingredients (lemon, oil, and seasonings) and let sit for about 30 minutes in the fridge. 
2. Next, make the dressing. Add all ingredients to a blender and blitz for about 20 seconds. (You could also use a jar and give it a good shake…just be sure to mince the garlic clove first.) 
3. Prepare the rest of the salad by chopping and cleaning the lettuce, chopping the tomatoes, and dicing the onion and cucumber. Add to a very large salad bowl. 
4. Preheat the grill to medium heat. Remove the chicken from the fridge and begin sticking the cubes onto your skewers. I have metal ones for the grill (that I thought were only for s’mores throughout my entire childhood…) 
5. Place the skewers on the grill and close the lid. Allow to cook for about 10 minutes. Open up and flip the kebabs (using an oven mitt), close lid, and continue to cook for another 10 minutes.                         If using a pan, you will cook the whole breasts on medium heat for about 10 minutes per side as well. 
6. Allow chicken to cool for a couple of minutes. Finish assembling the salad by removing the chicken from the skewers and adding them to the big bowl. Dress the salad and give it a good toss! 

7. Serve and enjoy! 

I also made a pot of rice for the man of the house to get his carbs in, but I found the salad to be extremely filling all on its own! Travis actually told me this was better than Greek Style Chicken’s version…I would say he was just tootin’ my horn except that I took a bite and had to agree!

You gotta love the convenience of take-out, but there is nothing quite like the fresh taste of food you make at home…with full control of every ingredient!

Print

Mediterranean Chicken Kebab Salad

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

This Greek style salad is light, crisp, and satisfying! 

Course: Main Course

Cuisine: Mediterranean

Servings: 4

Author: Maggie @ Our Fine Day

Ingredients

• 3 heads romaine lettuce
• 2 large tomatoes
• 1/2 red onion
• 2 baby or 1 large cucumber
• Additional/Optional Toppings: Feta Cheese, olives

For the Chicken:

• 1.5 lbs chicken breasts
• Juice of 1 lemon
• 2 Tbsp avocado or olive oil
• 1/2 tsp salt, pepper, garlic powder, oregano

For the Dressing:

• 1/4 cup avocado oil or olive oil
• 2 Tbsp lemon (juice of 1 lemon)
• 1 Tbsp Apple Cider Vinegar
• 1 Tbsp Red Wine Vinegar
• 1 clove garlic
• 1/4 tsp  salt
• 1/4 tsp parsley
• 1/4 tsp oregano
• 1/4 tsp dill
• 1/8 tsp pepper

Instructions

1. If using the grill, cut the chicken into cubes. If cooking stovetop, keep the breasts whole. Place in a shallow dish or ziplock bag. Add all other marinade ingredients (lemon, oil, and seasonings) and let sit for about 30 minutes in the fridge. 

2. Next, make the dressing. Add all ingredients to a blender and blitz for about 20 seconds. (You could also use a jar and give it a good shake...just be sure to mince the garlic clove first.) 

3. Prepare the rest of the salad by chopping and cleaning the lettuce, chopping the tomatoes, and dicing the onion and cucumber. Add to a very large salad bowl. 

4. Preheat the grill to medium heat. Remove the chicken from the fridge and begin sticking the cubes onto your skewers. I have metal ones I love for the grill. 

5. Place the skewers on the grill and close the lid. Allow to cook for about 10 minutes. Open up and flip the kebabs (using an oven mitt), close lid, and continue to cook for another 10 minutes. If using a pan, you will cook the whole breasts on medium heat for about 10 minutes per side as well. 

6. Allow chicken to cool for a couple of minutes. Finish assembling the salad by removing the chicken from the skewers and adding them to the big bowl. Dress the salad and give it a good toss! 

7. Serve up and enjoy!