Grilled Chicken Souvlaki Greek Salad

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless
  • 2 Romaine hearts

• Produce

  • 1 cup Artichoke hearts
  • 1/2 lb Asparagus
  • 2/3 cup Cherry tomatoes
  • 4 cloves Garlic
  • 1 tbsp Oregano, dried
  • 1/2 Red bell pepper
  • 1/2 Red onion
  • 1/2 cup Seedless cucumber

• Condiments

  • 1/2 cup Kalamata olives
  • 1/4 cup Lemon juice, fresh
  • 1/8 cup Red wine vinaigrette

• Baking & Spices

  • 3/4 tsp Kosher salt
  • 1 Kosher salt
  • 1 Red pepper, large roasted
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1/2 cup Olive oil

Found on heatherchristo.com

Ingredients

• Chicken Souvlaki:
• ¼ cup olive oil
• ¼ cup fresh lemon juice
• 1 tablespoon dried oregano
• 2 cloves garlic, minced and smashed to a paste
• ¾ teaspoon kosher salt
• ¼ teaspoon red pepper flakes
• 1 pound boneless skinless chicken breasts, cut into bite sized chunks
• Red Pepper Viniagrette:
• 2 cloves garlic, minced
• 1 large roasted red pepper
• ⅛ cup red wine vinegar
• ¼ cup olive oil
• Kosher salt
• Salad:
• 2 romaine hearts, thinly sliced into bite sized pieces
• ½ pound asparagus, trimmed
• ⅔ cup cherry tomatoes, halved
• 1 cup artichoke hearts
• ½ cup kalamata olives
• ½ red onion, thinly sliced
• ½ red bell pepper, thinly sliced
• ½ cup seedless cucumber, thinly sliced
• Chicken Souvlaki:
• ¼ cup olive oil
• ¼ cup fresh lemon juice
• 1 tablespoon dried oregano
• 2 cloves garlic, minced and smashed to a paste
• ¾ teaspoon kosher salt
• ¼ teaspoon red pepper flakes
• 1 pound boneless skinless chicken breasts, cut into bite sized chunks
• Red Pepper Viniagrette:
• 2 cloves garlic, minced
• 1 large roasted red pepper
• ⅛ cup red wine vinegar
• ¼ cup olive oil
• Kosher salt
• Salad:
• 2 romaine hearts, thinly sliced into bite sized pieces
• ½ pound asparagus, trimmed
• ⅔ cup cherry tomatoes, halved
• 1 cup artichoke hearts
• ½ cup kalamata olives
• ½ red onion, thinly sliced
• ½ red bell pepper, thinly sliced
• ½ cup seedless cucumber, thinly sliced

Directions

• Mix the oil, lemon juice, oregano, garlic, salt and red pepper flakes in a small bowl.
• Skewer the pieces of chicken on 4-6 skewers and place them in a Ziploc bag. Add the marinade and marinate at least 30 minutes and up to a few hours.
• Preheat the grill to medium-high heat.
• For the Vinaigrette: For the vinaigrette, put all of the ingredients into a blender and blend until smooth and creamy. Season to taste with kosher salt. Set aside.
• Take the chicken out of the bag, and add the asparagus spears to the left over marinade. Grille the chicken over medium heat, turning to cook on all sides, for about 5 minutes total. Let the chicken rest while you grill the asparagus- about 1 minute on each side. Pull of the grill and compose the salad.
• On a platter (or two large plates) lay out the romaine and then add the chicken skewers and asparagus. Add the tomatoes, artichoke hearts, olives, red onions, bell pepper slices and cucumber slices.
• Drizzle the salad and chicken with the red pepper vinaigrette and serve.
• Mix the oil, lemon juice, oregano, garlic, salt and red pepper flakes in a small bowl.
• Skewer the pieces of chicken on 4-6 skewers and place them in a Ziploc bag. Add the marinade and marinate at least 30 minutes and up to a few hours.
• Preheat the grill to medium-high heat.
• For the Vinaigrette: For the vinaigrette, put all of the ingredients into a blender and blend until smooth and creamy. Season to taste with kosher salt. Set aside.
• Take the chicken out of the bag, and add the asparagus spears to the left over marinade. Grille the chicken over medium heat, turning to cook on all sides, for about 5 minutes total. Let the chicken rest while you grill the asparagus- about 1 minute on each side. Pull of the grill and compose the salad.
• On a platter (or two large plates) lay out the romaine and then add the chicken skewers and asparagus. Add the tomatoes, artichoke hearts, olives, red onions, bell pepper slices and cucumber slices.
• Drizzle the salad and chicken with the red pepper vinaigrette and serve.