Barbecued Chicken Souvlaki Salad

Ingredients

Chicken

• 12 skewers, about 12 inches long
• 2 tbsp olive oil
• 2 tsp garlic powder
• 1 ½ tsp dried oregano leaves
• 1 tsp each: dried basil and freshly ground black pepper
• Pinch of salt
• 6 skinless, boneless chicken breasts

Salad

• 18-oz bag romaine hearts; about 3 hearts or 1 large head romaine
• 2 large ripe tomatoes
• ½ English cucumber
• ½ cup each kalamata olives and crumbled feta cheese
• 1 cup tzatziki dip
• 2 tbsp milk

Preparation

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 bite-sized 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 and then slice the cucumber. 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 ¾ of tzatziki dressing. Serve remainder as a dipping sauce.

Exchanges

Makes 8 servings

Exchanges: 3 protein, 1 fat