Wednesday, November 30, 2011

What's Cookin': Chicken Souvlaki Salad

This a recipe loosely based on one from Cooking Light. Very loosely based. Maybe "inspired by" would be more appropriate. It's a good one to make when Jeff is working late because it's good cold, so I don't have to reheat anything when he gets home, and the leftovers are good too.

The original recipe is here.


Ingredients
  • 2 teaspoons bottled minced garlic
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound skinless, boneless chicken breast, cubed
  • 1/2 cup vertically sliced red onion
  • 1-2 cubed peeled cucumbers
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
  • 1/2 cup plain fat-free yogurt
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dill
  • 1 package whole wheat pita

Preparation

  • Combine first 7 ingredients (garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Allow to marinate for a few hours.
  • Remove chicken from the bag, saute in a pan on medium-high heat until opaque.
  • Add onion to the pan and cook until chicken is done.
  • Combine chicken and onions, cubed cucumber, feta and tomatoes in a large bowl.
  • Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well.
  • Cut pitas in half and fill with salad.

No comments:

Post a Comment