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, cut into 8 (1-inch) chunks
Red bell pepper
⅓ medium, cut into 8 (1-inch) pieces
Romaine lettuce
2 oz, cut into 8 (1-inch) chunks
Skinless original seasoning rotisserie chicken breast
3 oz, torn into 8 pieces
Pitted Kalamata olives
4 olive(s)
Crumbled feta cheese
1 Tbsp
Plain fat free Greek yogurt
1 Tbsp
Water
1½ tsp
Black pepper
1 pinch(es)
Instructions
1
Onto each of four (10-inch) skewers, alternately thread 2 cucumber chunks, 2 bell pepper pieces, 2 lettuce chunks, 2 chicken pieces, and 1 olive.
2
In a small bowl, combine feta cheese and yogurt. 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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