Georgina Hayden’s quick and easy recipe for chicken souvlaki salad brings the vibrant flavours of Greek street food to your table without needing a barbecue. This yoghurty-crunchy sharing dish is perfect for warmer months and can be prepared in just 30 minutes.
Chicken Souvlaki Salad Recipe
A tzatziki-style dressing, crunchy salad greens, briny black olives, and nuggets of toasted pitta make this dish incredibly addictive. It serves two and is ideal for a light dinner or lunch.
Ingredients
- 2 skinless chicken breasts (about 280g)
- 2 garlic cloves, peeled and finely grated
- 1½ unwaxed lemons
- 2 tsp dried oregano
- 1 tsp sweet smoked paprika
- Extra-virgin olive oil
- Sea salt and black pepper
- 2 pittas
- 1 red onion, peeled and finely sliced
- ½ cucumber, halved lengthways and sliced
- 150g Greek yoghurt
- 2 little gems, trimmed and shredded
- 80g pitted black olives, torn
- A few mint sprigs, leaves picked and finely shredded
Method
Put the chicken breasts in a bowl and add half the grated garlic, the finely grated zest of one lemon, a teaspoon of dried oregano, all the paprika, and a good glug of olive oil. Season generously and toss to coat.
Place a medium frying pan over medium heat, drizzle in a little olive oil, then lay in the chicken breasts and scrape any remaining marinade onto the meat. Cook for about eight minutes until the underside is charred, then flip and cook for a further six to eight minutes until that side is also charred and the meat is cooked through. Transfer to a plate to rest.
While the chicken is cooking, heat the oven to 200C (180C fan)/390F/gas 6. Tear the pittas into bite-sized pieces and place in a bowl. Add half a teaspoon of dried oregano, season well, and drizzle with olive oil. Toss to coat, then spread out on a small oven tray and bake for eight to ten minutes until golden. Remove and leave to cool.
Put the sliced red onion and cucumber in a large serving bowl, squeeze over the juice of one lemon, season well, and toss to combine. Make a yoghurt dressing by whisking the yoghurt with the juice of the remaining half-lemon, the remaining grated garlic, two tablespoons of extra-virgin olive oil, and some seasoning.
Toss the shredded lettuce and black olives through the onions and cucumbers, then pile the slightly cooled pitta chips to one side. Slice the chicken breast and pile the charred meat next to the pitta. Spoon over the garlicky dressing, scatter with the shredded mint and the remaining half-teaspoon of dried oregano. Toss again and serve immediately.
This dish is perfect for a quick weeknight meal or a casual gathering. Pair with a glass of cold wine and enjoy the taste of a waterside taverna at home.
