Recipe – Mediterranean Chicken Kebab Salad

It’s a cold and rainy spring day, but this recipe made me think of a hot summer day…  Here’s to a little imagination 🙂

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.

A wonderful high protein, low fat, low carb, low point, gluten-free main dish salad!

Mediterranean Chicken Kebab Salad (Thanks to Gina at

Servings: 4

Serving Size: 1/4th

Old Points: 5 pt

Points+: 5 pt

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



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 dill

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

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.

Combine the first 12 salad ingredients (cucumbers through salt and black pepper, not the lettuce) and set aside in the refrigerator to let the flavors set.

Thread chicken on 4 skewers and cook on a hot grill (indoor or outdoor grill) until chicken is cooked though, about 10-12 minutes.

Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled chicken. Serve with lemon wedges.


Posted on March 30, 2012, in Recipes and tagged , , , , , , , , , . Bookmark the permalink. 7 Comments.

  1. Reblogged this on DiabeticallyYours and commented:
    Deliciousness! Refreshing and very low on carbs!

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  3. A sensible friend of mine, Jim Stanley, has been a poultry farmer for over twenty five years. Every time the children and I would visit his farm, they might bug me for weeks to boost our own chickens. A few years ago they finally wore me down and I started wanting into raising chickens in my backyard.

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