Grilled Chicken Souvlaki Salad

Green.Valley.Organics's picture

Jun. 13, 2013

Nutrition Notes: This Mediterranean Diet-style meal is loaded with flavor and dense with nutrients. Save prep time and effort, use bagged, pre-washed organic leaves and whole grape tomatoes," says Registered Dietitian Tamara Duker Freuman, who specializes in medical nutrition therapy for digestive disorders. She is also a gluten free blogger for US NEWS WORLD REPORTS new health page eat run and hosts a popular blog devoted to healthy eating and gluten-free living at www.tamaraduker.com.

If you dont feel like grilling outside (or the weather isnt cooperating), this recipe is just as delicious when prepared using a countertop or stovetop grill. Or, sauté the chicken in a large, hot oiled skillet for about the same amount of time as the grilling instructions. Bake the pitas in a 425-degree oven (or toaster oven) until crisp and golden, about 8 minutes.

Ingredients

Green valley organics plain yogurt 1 Cup (16 tbs)
Extra virgin olive oil 3 Tablespoon
Extra virgin olive oil 4 Teaspoon (for pitas)
Lemon jucie 2 Tablespoon
Minced garlic 3 Clove (15 gm) , divided
Dried oregano 1 Teaspoon
Salt and ground pepper 1 Pinch
Chicken breasts 2 Large , halved (halved crosswide to make 4 thin cutlets)
Arugula/Baby field green 8 Cup (128 tbs) , prepared
Cherry tomato 2 Cup (32 tbs) , halved (lightly salted)
Seedless cucumbers 2 Cup (32 tbs) , dice (lightly salted)
Red onion 1 Cup (16 tbs) , slice (thinly sliced)
Crumbled feta cheese 1/2 Cup (8 tbs)
Kalamat olives 1/4 Cup (4 tbs) , pitted (pitted and chopped)
Pita bread round 4 Large (pocket

Directions

1. 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. 

2. 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.

3. 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.

4. 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.

5. Place a pita on each of 4 pasta plates. Toss salad with dressing, mounding a portion of salad on each of the pitas. Serve.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 2395Calories from Fat 978

 % Daily Value*

Total Fat 107 g164.6%

Saturated Fat 22 g110%

Trans Fat 0 g

Cholesterol

Sodium 3632 mg151.33%

Total Carbohydrates 223 g74.3%

Dietary Fiber 21 g84%

Sugars 50 g

Protein 123 g246%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet