Greek salad kebabs
3
Points®
Total time: 16 min • Prep: 16 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
Take your salad out of the bowl and put it on sticks! These filling Greek salad kebabs deliver lots of crunch from cucumber, bell pepper, and romaine lettuce, as well as rib-sticking protein from rotisserie chicken and briny richness from kalamata olives. The easy feta-yogurt sauce is great as either a dip or a drizzle and the perfect way to enrich each bite. You can assemble the kebabs in advance and stash them in the fridge for an easy grab-and-go lunch; they’ll stay fresh up to three days.
Ingredients
Cucumber
4 oz
Pitted Kalamata olives
4 olive(s)
Red bell pepper
⅓ medium
Romaine lettuce
2 oz
Skinless rotisserie chicken breast
3 oz
Crumbled feta cheese
1 tbsp(s)
Plain fat free Greek yogurt
1 tbsp(s)
Water
1½ tsp(s)
Black pepper
1 pinch(es)
Instructions
1
Alternately thread 2 cucumber chunks, 2 bell pepper pieces, 2 lettuce chunks, 2 chicken pieces, and 1 olive onto each of 4 (10-inch) skewers.
2
Combine feta cheese and yogurt in a small bowl. Mash with a fork until almost smooth. Stir in water and pepper. Serve yogurt sauce with kebabs.
3
Serving size: 4 kebabs
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