Chicken Souvlaki Salad
- 1 tbsp olive oil
- 1 tbsp Greek seasoning
- 1 lemon juiced
- 2 cloves garlic finely grated or minced
- 1 pound boneless chicken breasts quartered lengthwise
- 6 tbsp tzatziki sauce
- 2 tbsp olive oil
- 2 tbsp lemon juice fresh
- 1 pinch salt
- 1 head romaine trimmed, washed and torn intobite-sized pieces
- 1/2 cup red bell pepper thinly sliced
- 1/2 English cucumber sliced
- 8 ounces cherry tomatoes halved
Join one tablespoon olive oil, Greek flavoring, lemon juice, and garlic in a glass bowl; blend well. Add chicken to marinade and go-to coat. Marinate in the fridge for at any rate 2 hours, yet no longer than 4 hours.
Blend the tzatziki, two tablespoons olive oil, two tablespoons lemon juice, and salt in a little bowl. Refrigerate serving of mixed greens dressing until required.
Preheat it on high heat and softly oil the mesh.
Spot chicken pieces on the barbecue and cook for 5 minutes, turn, and flame broil until never again pink in the center and the juices run clear around five additional minutes. A moment read thermometer embedded into the focuses should peruse in any event 165 degrees F (74 degrees C).
Consolidate romaine lettuce, ringer pepper, cucumber, and cherry tomatoes in a serving of mixed greens bowl. Shower with tzatziki dressing and hurl to coat — gap plate of mixed greens into four equivalent segments and top with cooked chicken.
Nutrition Facts (Per Serving): Calories 262, Carbohydrates 21g, Protein 34g, Fat 4g