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Souvla Chicken Salad Recipe

Souvla Chicken Salad Recipe

Shikta Ghosh
The vibrant flavors of the Mediterranean are brought to your table by the Souvla Chicken Salad Recipe.
This dish is a harmonious blend of succulent grilled chicken, crisp greens, and a zesty yogurt dressing that elevates your salad experience.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course chicken salad
Cuisine American
Servings 4
Calories 350 kcal

Equipment

  • Grill or barbecue
  • Skewers
  • Mixing Bowls
  • Cutting board
  • Knife
  • Tongs

Ingredients
  

Yogurt Dressing

  • 1 cup Greek yogurt
  • ¼ tsp dried dill
  • 1 garlic clove minced
  • 1 tablespoon oil preferably olive oil
  • ¼ teaspoon black pepper
  • ½ tsp white sugar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried parsley
  • ¼ teaspoon dried chives
  • ¼ teaspoon salt
  • Dash of lemon juice

Chicken

  • 2 chicken breasts cut in half horizontally
  • 1 garlic clove minced
  • 1 tbsp oil for cooking
  • 1 tsp white sugar
  • Pickled Onion
  • ½ tsp salt
  • 1 tbsp lemon juice
  • ½ red onion halved, then finely sliced
  • ½ cup white wine vinegar or cider vinegar

Kale

  • 3 cups kale chopped into bite-size pieces
  • 2 tsp extra virgin olive oil
  • Pinch of salt

Salad

  • 4 cups romaine lettuce torn or cut into bite-size pieces
  • ½-1 teaspoon dried fennel
  • 1 grapefruit or orange
  • ½ cup shredded parmesan
  • 1 cup snow peas optional

Instructions
 

Yogurt Dressing

  • In a bowl, combine Greek yogurt, olive oil, minced garlic, dried dill, parsley, chives, onion powder, garlic powder, salt, black pepper, sugar, and a dash of lemon juice. Mix thoroughly and set aside.

Chicken

  • Marinate chicken breasts in lemon juice and minced garlic for 15-20 minutes.
  • Heat cooking oil in a pan over medium-high heat. Cook chicken breasts until golden brown and cooked through, about 6-7 minutes per side. Set aside to rest, then slice.

Pickled Onion

  • Combine sliced red onion, salt, sugar, and vinegar in a bowl.
  • Let it sit for at least 15-20 minutes for quick pickling.

Kale

  • Massage chopped kale with extra virgin olive oil and a pinch of salt until it softens slightly.

Salad Assembly

  • Peel and segment the grapefruit or orange. Set aside. Toss torn romaine lettuce, dried fennel, snow peas (if using), and shredded parmesan in a large bowl.
  • Add the massaged kale to the salad mixture. Arrange sliced cooked chicken, pickled onions, and citrus segments on top of the salad.
  • Drizzle the prepared yogurt dressing over the salad or serve on the side.

Notes

Cooking Tips

  • Marinate for Flavor: For maximum flavour infusion, let the chicken marinate for at least 15 minutes.
  • Perfect Grill Marks: Ensure the grill is hot before adding the chicken for those beautiful grill marks.
  • Tender Kale: Massaging kale with oil and salt softens it, making it more enjoyable in the salad.
  • Balanced Dressing: Taste the yogurt dressing before drizzling, adjust the seasoning for the perfect balance of flavours.
Notes
Quick Pickling: If short on time, you can expedite the pickling process by heating the vinegar, salt, and sugar until dissolved, then pouring it over the sliced onions and letting them sit for 5-10 minutes.
Keyword Souvla Chicken Salad Recipe