We’ve been using the nice weather to our advantage and grilling regularly. I really can’t emphasize enough how much I appreciate that it’s still light out after 7 pm. It puts me in such a good mood.
Another good-mood inducer? A big, filling salad for dinner. Especially one that’s reminiscent of a Greek salad and topped with warm grilled chicken. I served this along with parmesan flatbread – it was a perfect spring dinner.
Mediterranean Chicken Kebab Salad
(from Skinny Taste)
1 lb. boneless, skinnless chicken breast, cut into 1 inch cubes
2 T. lemon juice
1 t. dried oregano
1 t. garlic, crushed
Kosher salt and fresh ground black pepper, to taste
1 1/4 c. cucumber, peeled
1 1/4 c. diced tomato
1/4 c. diced bell pepper
2 T. red onion, diced
1/4 c. black olives
1 1/2 t. vinegar
1 1/2 t. lemon juice
2 t. olive oil
1 t. fresh dill
1 t. fresh parsley
1/8 t. dried oregano
8 c. shredded lettuce
1/2 c. feta cheese
Combine the lemon juice, oregano, garlic and salt and pepper in a bowl. Add chicken pieces and toss to coat. Marinate for 2-3 hours.
In another bowl, combine cucumber, tomato, bell pepper, red onion, black olives, vinegar, lemon juice, olive oil, dill parsley and oregano. Refrigerate until needed.
Thread chicken on skewers and cook on a grill over high heat for 10-12 minutes, until cooked through.
Top lettuce with cucumber mixture, feta cheese and a kabob.