We’re into edible plates. A few weeks ago we gave you Basil-Prosciutto Salad on Watermelon Plates. Today we offering up Grilled Chicken Souvlaki Salad on pita plates. We’re also into efficiency, so we like that the perked up yogurt mixture serves a double purpose. We use some to marinate the chicken. The rest serves as the creamy, tangy dressing.
Maggy and I are off in vacation this coming week, but we’re still in business. We have a few posts in the bank, and you’ll be hearing from Sharon too.
Enjoy the weekend and the upcoming holiday week!
Pam, Maggy, and Sharon
Grilled Chicken Souvlaki Salad
by: Three Many Cooks
Serves: 4
Ingredients
- 1 cup plain yogurt (If you can find it, Green Valley Organics)
- 3 tablespoons extra-virgin olive oil, plus 4 teaspoons for pitas
- 2 tablespoons lemon juice
- 3 minced garlic cloves, divided
- 1 teaspoon dried oregano
- Salt and ground black pepper
- 2 large chicken breasts (about 1 pound), halved crosswise to make 4 thin cutlets
- 8 cups prepared salad greens such as arugula or baby field greens
- 2 cups each: halved cherry tomatoes and seedless diced cucumbers, lightly salted
- 1 cup thinly sliced red onion
- ½ cup crumbled feta cheese
- ¼ cup pitted chopped kalamata olives
- 4 large pocket-less pitas
Instructions
- Mix yogurt, 3 tablespoons of the oil, lemon juice, 1 of the garlic cloves, oregano, and a generous sprinkling of salt and pepper in a medium bowl. Pour half the yogurt mixture in quart zipper-lock bag; add chicken and let stand at least 30 minutes and up to 2 hours. (Can be refrigerated for 2 days.) Reserve remaining yogurt mixture as the salad dressing.
- When ready to serve, heat a gas grill igniting all burners on high for at least 10 minutes or build a hot charcoal fire. Clean grate with a wire brush and then lubricate well with an oil-soaked rag. Meanwhile, put arugula, tomatoes, cucumbers, onion, feta, and olives in a large bowl. Mix remaining 4 teaspoons of oil with remaining 2 garlic cloves and brush over one side of each pita.
- Place chicken on hot oiled rack and grill until impressive grill marks form, about 3 minutes. Turn chicken over with a spatula and continue to cook until chicken is just cooked through, about 2 minutes longer. Add pitas, oiled side up, the last 2 minutes of grilling. As chicken comes off the grill, turn pitas and continue to grill until golden brown on remaining side, another 1 to 2 minutes.
- Place a pita on each of 4 pasta plates. Toss salad with dressing, mounding a portion of salad on each of the pitas. Serve.
Notes
Don’t feel like grilling outside? Use a countertop or stovetop grill instead. Or, saute the chicken in a large, hot oiled skillet for about the same amount of time as the grilling instructions and bake the pitas in a 425-degree oven (or toaster oven) until crisp and golden, about 8 minutes.
We love the idea of using yogurt as marinade and salad dressing! Thanks for yet another delicious idea for our yogurt!
this is so my kind of salad! can not wait to make this….think it shall be what I serve at book club next Monday! Thank you ; )
made this tonight and really liked it, what a nice refreshing summer meal. thanks!
Looks so refreshing and filling at the same time! Love love love it! thank you so much for the great summer-low-carb recipe.