Greek Gluten-Free Mediterranean Grilled Chicken Souvlaki Salad Bowl with Lemon Tahini Dressing

Allergens

Soy (tahini)

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cups cherry tomatoes, halved
• 1 English cucumber, diced
• 1 cup kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 4 cups mixed salad greens
• Lemon Tahini Dressing (see below) Lemon Tahini Dressing:
• 1/3 cup tahini
• 3 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 4
• 6 tbsp water, as needed

Instructions

1. In a small bowl, whisk together the ingredients for Lemon Tahini Dressing until smooth and creamy. Set aside.
2. Cut chicken breasts into 1 inch cubes and thread onto skewers or alternatively use pre made chicken souvlaki pieces.
3. Preheat grill to medium high heat and cook chicken for 5 7 minutes, turning occasionally until fully cooked. Remove from heat and let rest for a few minutes.
4. In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, olives, and feta cheese. Top with grilled chicken pieces.
5. Drizzle Lemon Tahini Dressing over the salad and toss gently to combine.
6. Serve immediately and enjoy your scrumptious Greek souvlaki salad bowl!

Chef’s Insight

For added flavor, marinate chicken in a simple mixture of olive oil, lemon juice, garlic, and oregano before grilling.

Notes

Feel free to customize the salad with additional vegetables, such as bell peppers or red onion.