I don’t post a lot of salads. I think it’s probably because I don’t make salads at home very often. I do eat salads out at restaurants fairly frequently though, and my three favorite ones to get are a nut-crusted goat cheese salad (much like the one I re-created here), a Pittsburgh Steak Salad with warm Riviera dressing (I am desperately trying to figure out how to make this dressing…when I do, you will know) and Chicken Souvlaki Salad. Buffalo has a lot of Greek restaurants, and even local restaurants that aren’t primarily Greek often have a Chicken Souvlaki Salad on the menu.
If you love Feta cheese even a fraction as much as I do, you’re going to love this salad. The tangy Greek vinaigrette I adapted from allrecipes is absolutely delicious. It’s probably the best Greek dressing I’ve ever had. This is definitely an entrée-sized salad, and I found it to be really filling for lunch or dinner. It’s even easy to make the dressing and chicken ahead of time and bring all the components to work for fresh, tasty lunch. I prefer the chicken to be warm when I serve it so I recommend microwaving it for leftovers, but I’m sure it tastes great cold as well. I personally don’t like peppers and onions very much but many restaurants also include those or olives on their souvlaki salads, so any of those would be great add-ins as well (not included in my nutrition calculations below). If you’ve never had a Chicken Souvlaki Salad before, I highly recommend you try this one – you won’t regret it!
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
This Chicken Souvlaki Salad is tasty and filling with an easy homemade Greek dressing!
Yield: 6servings
Ingredients
Salad Ingredients:
1tablespoonextra virgin olive oil
1garlic clove, minced
½teaspoondried basil
½teaspoonoregano
½teaspoonfresh rosemary, minced
1lbraw boneless skinless chicken breasts, sliced into thin strips
18oz(three 6 oz bags) of lettuce, (I prefer a spinach blend or Spring mix)
1medium cucumber, sliced
18grape tomatoes, chopped
1 1/8cupcrumbled Feta cheese
Greek Dressing:
¼cupextra virgin olive oil
¾teaspoongarlic powder
¾teaspoonoregano
¾teaspoondried basil
½teaspoononion powder
½teaspoonDijon mustard
½teaspoonsalt
½teaspoonblack pepper
2tablespoonswater
1/3cupred wine vinegar
Instructions
Dressing Instructions: Combine all ingredients in a medium bowl and whisk until combined. Pour into a sealable Tupperware container or Good Seasons bottle. Shake well before using – dressing will separate in between uses.
Salad Directions:
In a large skillet, bring the oil over medium high heat. Add the garlic, basil, oregano and rosemary and stir into oil. Cook for about a minute until garlic is fragrant. Add the chicken to the pan and stir to coat chicken with the oil and herbs. Cook for 5-7 minutes until chicken is cooked completely through.
Spread 3 oz of lettuce on each plate and top each with 2 tablespoons of dressing (don’t forget to shake the dressing well in its sealed container before using). Evenly divide the cucumber slices and tomatoes between plates. Sprinkle each salad with 3 tablespoons of Feta cheese and 2 oz of chicken.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!Nutrition Information:289 calories, 8 g carbs, 4 g sugars, 19 g fat, 6 g saturated fat, 24 g protein, 3 g fiber (from myfitnesspal.com)MyWW SmartPoints per serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 7 SmartPoints/ Blue: 6 SmartPoints/ Purple: 6 SmartPointsWeight Watchers Points Plus: 8 per serving(P+ calculated using the recipe builder on weightwatchers.com)An Emily Bites Original; dressing adapted from allrecipes