I love cooking, but sometimes doing it every night is tiring. I’m always looking for new grill recipes, since they cut my work in half (Nick loves to grill) and they require less clean up.
When I can satisfy Nick’s meat and grilling obsession and my desire to be healthy and force a few veggies into him… it’s a win!
Mediterranean flavors (especially olives and feta) always lure me in, so I was immediately sold when I saw this salad.
Mediterranean Chicken Kabob Salad
(adapted from SkinnyTaste)
serves 2
- 1 lb skinless boneless chicken breast, cut into 1 inch cubes
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp minced garlic
- salt & pepper, to taste
- 1/2 cucumber, peeled, seeded and diced
- 1/2 cup diced tomato
- 1/2 cup diced bell pepper
- 2 scallions, sliced
- 1/4 cup Kalamata olives
- 1 1/2 tsp red wine vinegar
- 1 1/2 tsp fresh lemon juice
- 2 tsp olive oil
- 1/8 tsp dried oregano
- salt & pepper, to taste
- 3 cups shredded lettuce
- 1/3 cup feta cheese, grated
Place chicken chunks in a large ziplock bag. In a small bowl, combine 2 tbsp lemon juice, 1 tsp oregano, garlic, salt and pepper. Pour into bag, coating chicken and marinate at least 2 hours, up to overnight.
In a bowl, combine ingredients cucumber through salt & pepper. Toss and set aside to let the flavors soak in.
Meanwhile, thread the chicken onto metal or wooden skewers.
Grill the chicken over medium-high heat until cooked through, about 10 minutes.
To assemble the salads: lay a bed of lettuce in a bowl. Top with cucumber mix (pouring extra dressing over lettuce), shredded feta, and chicken skewers!
The chicken and salad were both yummy and pleased both our palates… kind of. Nick immediately scooped himself a bowl of ice cream after finishing the salad, claiming it was good but… way too healthy. Guess I’ll never win!
Oh gosh, I love the salty bite of Feta…must try this bc if it’s good with Feta, it’s good in my book! 😉