This Grilled chicken souvlaki salad recipe is a healthier and easier way to make a twist on a Greek street food. It’s so good and is the perfect summer dish!

While souvlaki means “meat on skewers” it is also used to describe the actual Greek meal (typically chicken wrapped in a pita with tomatoes and a sauce). In this lightened up version, chicken souvlaki is made into a delicious salad.

How do you make grilled chicken souvlaki?

Put all ingredients in a bag and let marinate for a minimum of 1 hour or up to overnight.
Grill until chicken reaches an internal temperature of 165, flipping 1/2 way through. This will take about 15 minutes total.

When I marinate chicken, I like to do it for as long as possible. The longer the marinade, the deeper the flavor!

The brightest part of this dish comes with great summer produce – cucumbers and tomatoes. This blend, along with great seasoning, is the perfect compliment to the chicken. And everything tastes even better when it is fresh from the garden – and no, it doesn’t have to be your garden; that’s why we love the Farmer’s Market!

How do you make chicken souvlaki?

Put all ingredients in a bag and let marinate for a minimum of 1 hour or up to overnight.
Grill until chicken reaches an internal temperature of 165, flipping 1/2 way through. This will take about 15 minutes total.

I like to add tzatziki sauce to the salad and enjoy with pita on the side!

This grilled chicken souvlaki salad is one of those that people will think you spent hours preparing, but in reality, it’s a quick and easy dish. We love it for a light summery dinner or a filling lunch. And, it’s great for a dinner party served family style too!

Grilled Chicken Souvlaki Salad

Grilled chicken souvlaki salad recipe is a healthier and easier to make twist on a Greek street food, it's so good and the perfect summer dish.

No ratings yet

Print Rate

Servings: 4 people

Equipment

Grill Tongs

Ingredients

For the chicken

1 1/2 lbs. chicken breasts 3-4 breasts
1 lemon juice of 1 lemon
4 garlic cloves pressed or very finely minced
2 Tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon dried dill
1/2 teaspoon Kosher salt

For the tomato cucumber salad

1/2 cucumber medium-sized, sliced into cubes
1 roma tomato cut into small chunks
1/4 onion red or white, small-sized
Heavy pinch Kosher salt
1/4 teaspoon oregano
1/4 teaspoon dill
1 Tablespoon extra virgin olive oil
1 Tablespoon red wine vinegar
1/4 lemon juiced

For Salad

Lettuce I used romaine

Optional

Pita sliced for side

Instructions

For the chicken

Put all ingredients in a bag and let marinate for 1 hour or up to overnight.
Grill until chicken reaches an internal temperature of 165 degrees. Flip 1/2 way through - about 15 minutes total.