Chicken Souvlaki Salad

By mschweickert

Ingredients

• 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
• Grated zest of 1 lemon, plus 2 tablespoons lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons dried oregano
• Kosher salt and freshly ground pepper
• 2 whole-wheat pitas, cut into 1-inch pieces
• 1 /2 cup nonfat plain Greek yogurt
• 2 hearts romaine lettuce, chopped
• 1 cup halved cherry tomatoes
• 1 /2 English cucumber, thinly sliced
• 1 /2 cup crumbled feta cheese

Details

Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Toss the chicken in a large bowl with the lemon zest, 1 tablespoon each lemon juice and olive oil, 1 teaspoon oregano, 1/2 teaspoon salt and a few grinds of pepper; let sit for at least 5 minutes.

Spread the pita pieces on a baking sheet and toast in the oven, tossing halfway through, until crisp, 10 to 12 minutes. Let cool.

Meanwhile, preheat a grill pan over medium-high heat. Add the chicken and cook, turning occasionally, until cooked through, 6 to 8 minutes. Transfer to a plate.

Make the dressing: Combine the yogurt, remaining 1 tablespoon lemon juice, 2 tablespoons olive oil and 1 teaspoon oregano, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Stir in any juices from the plate of cooked chicken and 2 to 3 tablespoons water.

Toss the lettuce, a few spoonfuls of the yogurt dressing and the pita chips in a large bowl; season lightly with salt and pepper. Divide among shallow bowls. Top with the chicken, tomatoes, cucumber and feta. Drizzle with the remaining dressing.