Mediterranean Chicken Kebab Salad Recipe

Mediterranean Chicken Kebab Salad
Mediterranean Chicken Kebab Salad

Mediterranean Chicken Kebab Salad Recipe

Mediterranean Chicken Kebab Salad

Marinated chunks of grilled chicken breast served over a bed of lettuce with feta, fresh diced tomatoes, cucumbers, green peppers, black olives, red onions, parsley and dill tossed in olive oil and fresh lemon juice.


Last week I got tickets to see the Dr. Oz Show live in the city, talk about a fun day! After, I had lunch with my friend at a Turkish restaurant and I fell in love with their Shepard’s salad. They served it with fresh grated feta on the side and fresh lemon, I don’t think I’ll have feta any other way now. I savored that salad and took notes so I wouldn’t forget it.


Today, I fell in love with it all over again.


The fresh flavors of the lemon, a hint of dill, cucumbers, tomatoes with the grilled chicken makes a wonderful main dish salad, perfect for lunch or dinner. If you want to make it more substantial you could serve it in a pita. I went with real feta, I’m not a fan of the chalky taste in reduced fat feta and a little goes a long way.



A wonderful high protein, low fat, low carb, low point, gluten-free main dish salad! To make this Paleo-friendly, leave the cheese out,

Mediterranean Chicken Kebab Salad

Servings: 4 • Serving Size: 1/4th • Points +: 5 pts • Smart Points: 4

Calories: 239.6 • Fat: 7.8 g • Protein: 28.3 g • Carb: 8.9 g • Fiber: 2.5 g • Sugar: 2 g

Sodium: 444 mg (without salt)


1 lb skinless boneless chicken breast, cut into 1 inch cubes


For the marinade:


2 tbsp fresh squeezed lemon juice

1 tsp dried oregano

1 tsp garlic, crushed

kosher salt to taste

fresh ground black pepper to taste


For the salad:


1 1/4 cups cucumber, peeled

1 1/4 cups diced tomato

1/4 cup diced bell pepper

2 tbsp red onion, diced

1/4 cup black olives

1 1/2 tsp vinegar

1 1/2 tsp fresh lemon juice

2 tsp olive oil

1 tsp fresh dillweed

1 tsp fresh parsley

1/8 tsp dried oregano

salt and black pepper to taste

4 cups shredded lettuce

1/2 cup feta cheese, grated (omit for paleo)

lemon wedges for serving



Marinate the chicken at least 2-3 hours or overnight. If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.


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