Hope that all of you had a wonderful Mother’s Day? I got spoiled with a house full of flowers and presents and the ultimate: I got to sleep in until 8 AM. I was so rested I can’t even tell you (isn’t that kind of sad that extra sleep was my biggest perk!?) I also got to spend brunch with my husbands family and then dinner with mine. Plus it is also my sister’s birthday (HAPPY BIRTHDAY JULIE!!!) so kind of a really fun day all around.

Grilled Chicken Souvlaki Greek Salad from HeatherChristo.com

And now I am heading into the most wonderful week: My book comes out TUESDAY!!! Amazon even sent me an email that my book has shipped, so if you pre-ordered it, you should be receiving it any day now! Please don’t forget that if you buy the book any time before May 20th you are also eligible for a free recipe bundle- DETAILS HERE!

Grilled Chicken Souvlaki Greek Salad from HeatherChristo.com

Onto the Salad at hand: Grilled Chicken Souvlaki Greek Salad. Obvioulsy I learned about souvlaki from my husband and his family. For those of you who are not familiar, it’s really the most delicious Greek marinated chicken skewers that are grilled. They are made with pork or chicken and tender from a marinade full of lemon juice and olive oil and flavored with garlic, oregano and pepper (I used red pepper flakes). They are a really easy way to entertain for large groups, but today I am showing you a favorite week night dinner for my husband and I.

I like to pile those delicious chicken skewers along with grilled asparagus and tons of fresh veggies and lettuces and then add some zesty roasted red pepper vinaigrette for a flavorful touch. Try it this week for your own family and tell me what you think!!

Grilled Chicken Souvlaki Greek Salad from HeatherChristo.com

Grilled Chicken Souvlaki Greek Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Chicken Souvlaki:
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 tablespoon dried oregano
  • 2 cloves garlic, minced and smashed to a paste
  • ¾ teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • 1 pound boneless skinless chicken breasts, cut into bite sized chunks
  • Red Pepper Viniagrette:
  • 2 cloves garlic, minced
  • 1 large roasted red pepper
  • ⅛ cup red wine vinegar
  • ¼ cup olive oil
  • Kosher salt
  • Salad:
  • 2 romaine hearts, thinly sliced into bite sized pieces
  • ½ pound asparagus, trimmed
  • ⅔ cup cherry tomatoes, halved
  • 1 cup artichoke hearts
  • ½ cup kalamata olives
  • ½ red onion, thinly sliced
  • ½ red bell pepper, thinly sliced
  • ½ cup seedless cucumber, thinly sliced
Instructions
  1. Mix the oil, lemon juice, oregano, garlic, salt and red pepper flakes in a small bowl.
  2. Skewer the pieces of chicken on 4-6 skewers and place them in a Ziploc bag. Add the marinade and marinate at least 30 minutes and up to a few hours.
  3. Preheat the grill to medium-high heat.
  4. For the Vinaigrette: For the vinaigrette, put all of the ingredients into a blender and blend until smooth and creamy. Season to taste with kosher salt. Set aside.
  5. Take the chicken out of the bag, and add the asparagus spears to the left over marinade. Grille the chicken over medium heat, turning to cook on all sides, for about 5 minutes total. Let the chicken rest while you grill the asparagus- about 1 minute on each side. Pull of the grill and compose the salad.
  6. On a platter (or two large plates) lay out the romaine and then add the chicken skewers and asparagus. Add the tomatoes, artichoke hearts, olives, red onions, bell pepper slices and cucumber slices.
  7. Drizzle the salad and chicken with the red pepper vinaigrette and serve.

 

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Categorized: Dinner, Grilling, Paleo, Poultry, Recipe Index, Salad
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Hope that all of you had a wonderful Mother’s Day? I got spoiled with a house full of flowers and presents and the ultimate: I got to sleep in until 8 AM. I was so rested I can’t even tell you (isn’t that kind of sad that extra sleep was my biggest perk!?) I also got to spend brunch with my husbands family and then dinner with mine. Plus it is also my sister’s birthday (HAPPY BIRTHDAY JULIE!!!) so kind of a really fun day all around.

Grilled Chicken Souvlaki Greek Salad from HeatherChristo.com

And now I am heading into the most wonderful week: My book comes out TUESDAY!!! Amazon even sent me an email that my book has shipped, so if you pre-ordered it, you should be receiving it any day now! Please don’t forget that if you buy the book any time before May 20th you are also eligible for a free recipe bundle- DETAILS HERE!

Grilled Chicken Souvlaki Greek Salad from HeatherChristo.com

Onto the Salad at hand: Grilled Chicken Souvlaki Greek Salad. Obvioulsy I learned about souvlaki from my husband and his family. For those of you who are not familiar, it’s really the most delicious Greek marinated chicken skewers that are grilled. They are made with pork or chicken and tender from a marinade full of lemon juice and olive oil and flavored with garlic, oregano and pepper (I used red pepper flakes). They are a really easy way to entertain for large groups, but today I am showing you a favorite week night dinner for my husband and I.

I like to pile those delicious chicken skewers along with grilled asparagus and tons of fresh veggies and lettuces and then add some zesty roasted red pepper vinaigrette for a flavorful touch. Try it this week for your own family and tell me what you think!!

Grilled Chicken Souvlaki Greek Salad from HeatherChristo.com

Grilled Chicken Souvlaki Greek Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Chicken Souvlaki:
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 tablespoon dried oregano
  • 2 cloves garlic, minced and smashed to a paste
  • ¾ teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • 1 pound boneless skinless chicken breasts, cut into bite sized chunks
  • Red Pepper Viniagrette:
  • 2 cloves garlic, minced
  • 1 large roasted red pepper
  • ⅛ cup red wine vinegar
  • ¼ cup olive oil
  • Kosher salt
  • Salad:
  • 2 romaine hearts, thinly sliced into bite sized pieces
  • ½ pound asparagus, trimmed
  • ⅔ cup cherry tomatoes, halved
  • 1 cup artichoke hearts
  • ½ cup kalamata olives
  • ½ red onion, thinly sliced
  • ½ red bell pepper, thinly sliced
  • ½ cup seedless cucumber, thinly sliced
Instructions
  1. Mix the oil, lemon juice, oregano, garlic, salt and red pepper flakes in a small bowl.
  2. Skewer the pieces of chicken on 4-6 skewers and place them in a Ziploc bag. Add the marinade and marinate at least 30 minutes and up to a few hours.
  3. Preheat the grill to medium-high heat.
  4. For the Vinaigrette: For the vinaigrette, put all of the ingredients into a blender and blend until smooth and creamy. Season to taste with kosher salt. Set aside.
  5. Take the chicken out of the bag, and add the asparagus spears to the left over marinade. Grille the chicken over medium heat, turning to cook on all sides, for about 5 minutes total. Let the chicken rest while you grill the asparagus- about 1 minute on each side. Pull of the grill and compose the salad.
  6. On a platter (or two large plates) lay out the romaine and then add the chicken skewers and asparagus. Add the tomatoes, artichoke hearts, olives, red onions, bell pepper slices and cucumber slices.
  7. Drizzle the salad and chicken with the red pepper vinaigrette and serve.

 

Recipe by Heather Christo (http://heatherchristo.com)