Barbecued souvlaki salad

PREP TIME

20 min

Makes

8 to 10 servings

* PLUS Grilling Time: 7 minutes

Roberto Caruso

Ingredients

12 skewers , about 12-in. long
2 tbsp olive oil
2 tsp garlic powder
1 1/2 tsp dried oregano leaves
1 tsp dried basil
1 tsp salt
1 tsp freshly ground black pepper
6 skinless, boneless chicken breasts
3 hearts romaine lettuce , about 510 g or 1 large head romaine
2 large ripe tomatoes
1/2 English cucumber
1/2 cup kalamata olives
1/2 cup crumbled feta
227-g container tzatziki , about 1 cup
2 tbsp milk

Instructions

If using wooden skewers, soak in water at least 15 minutes to avoid burning during grilling. Lightly oil grill and heat barbecue to medium. In a medium-size bowl, stir oil with garlic powder, oregano, basil, salt and pepper. Cut chicken into 1-inch (2.5-cm) pieces. Add to bowl and turn to coat, rubbing spices evenly over chicken. Thread onto skewers, leaving a little space between pieces. Grill with lid closed, turning occasionally, until chicken is golden and feels slightly springy when pressed, 7 to 10 minutes in total. Remove from grill.
Meanwhile, coarsely tear romaine into large pieces and arrange on a platter. Slice tomatoes into thin wedges. Slice unpeeled cucumber in half lengthwise. Using a small spoon, scrape out and discard seeds. Slice into n-inch (1-cm) pieces. Smash olives with flat edge of a large knife. Discard pits, then slice olives in half. Scatter all over lettuce, then crumble cheese overtop. In a small bowl, stir tzatziki with milk. Lay skewers on top of salad, then drizzle with about three-quarters of tzatziki dressing. Serve remainder as a dipping sauce.

Nutrition (per serving)

Calories
190,
Protein
22.4 g,
Carbohydrates
6 g,
Fat
8.7 g,
Fibre
1.9 g,
Sodium
581 mg.

Refreshingly cool greens are the perfect counterpart to hot, garlicky grilled chicken in this fuss-free Greek meal. A container of tzatziki makes a fabulous dressing.

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