Chicken Souvlaki Salad From the Kitchen of: Tracy Ash

Chicken Souvlaki Salad
From the Kitchen of: Tracy Ash

INGREDIENTS 2  t. minced garlic, divided
1  teaspoon lemon juice   1  teaspoon  extra-virgin olive oil
1/2  teaspoon  dried oregano
1/4  teaspoon  salt   1/4  teaspoon  black pepper
1  pound  skinless, boneless  chicken breast
3  cups  cubed peeled cucumber (about 3 cucumbers)
1/2  cup  vertically sliced red onion
1/2  cup  (2 ounces) crumbled feta cheese
1/4 cup  pitted kalamata olives
2  ripe tomatoes, cut into 1” pieces.
1/2  cup  plain fat-free yogurt
1/4  cup  grated peeled cucumber

1  teaspoon  white wine vinegar 1/2  teaspoon  garlic powder
1/4  teaspoon  salt
1/4  teaspoon  ground red pepper 1/4  teaspoon  black pepper
Preheat broiler.  Combine 1 teaspoon garlic and the next 6 ingredients (1
teaspoon  garlic through chicken breast) in a large zip-top plastic bag. Seal the bag
and shake to coat. Remove chicken from the bag. Broil chicken 5 minutes on each side
or until done.

Cut chicken into 1-inch pieces. Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl. Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well.