Healthy Chicken Souvlaki Salad

INGREDIENTS:

• 1/3 cup plain Greek yogurt

• 1/4 cup extra virgin olive oil

• 1 1/2 pounds boneless skinless chicken breasts, cubed

• 6 garlic cloves, chopped

• 2 shallots, chopped

• 1 tablespoon smoked paprika

• 1 tablespoon chopped fresh oregano

• chili flakes, Himalayan salt, and black pepper

• 2 mini cucumbers, chopped

• 1 avocado, diced

• 2 tablespoons lemon juice

• 1/4 cup fresh dill, chopped

• 6 oz crumbled goats feta cheese

• 1-2 cups Tzakiki sauce [homemade!]

• romaine lettuce, peperoncini, onion, cherry tomatoes 

Ginger Tahini Dressing: 

• 1/2 cup tahini

• 2 teaspoons grated ginger

• 1 clove garlic, grated

• 2 teaspoons tamari

• 1 tablespoon lemon juice

• 2 teaspoons raw honey

Healthy Tzatziki:

• 2 cups grated cucumber

• 1 1/2 cups plain Greek yogurt

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons chopped fresh mint and/or dill

• 1 tablespoon lemon juice

• 1 medium clove garlic, pressed or minced

• 1/2 teaspoon fine sea salt

• - mix all together + refrigerate 

DIRECTIONS:

1. In a bowl, combine the yogurt, olive oil, cubed chicken, garlic, shallots, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.

2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges.

3. Meanwhile, combine the cucumbers, avocado, lemon, dill, salt, and pepper.

4. To make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt.

5. To assemble, add lettuce to a bowl. Top with chicken, cucumber/avocado, goat feta cheese, and any other desired toppings. Add a few dollops of homemade Tzaziki sauce. Drizzle over the tahini.