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Chicken Souvlaki with Tomato and Red Onion Salad
4 flatbreads or pitas (10.5 to 12 oz. pkg.)
1 Tbsp. extra-virgin olive oil
3 Tbsp. fresh lemon juice, divided
1 1/2 tsp. dried oregano
1/4 tsp. kosher salt, divided
1/4 tsp. freshly ground black pepper
3 cups skinned and roughly shredded cold rotisserie chicken
2 tsp. white wine vinegar
1 tsp. finely shredded fresh mint
3/4 tsp. honey
1 pint grape tomatoes, halved lengthwise
1/2 small red onion, thinly sliced
1 pickling cucumber, peeled, quartered lengthwise, then sliced widthwise
2 Tbsp. pitted kalamata olives, halved
1 (6 oz .) container fat-free greek yogurt, stirred smooth
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Chicken Souvlaki with Tomato and Red Onion Salad

Chicken Souvlaki with Tomato and Red Onion Salad

Chicken Souvlaki with Tomato and Red Onion Salad
  • Servings:Makes 4
  • Prep Time:30 minutes
  • Cook Time:0 minutes
1. Preheat oven to 250 degrees F. Wrap the flatbreads or pitas in foil and place in oven to warm.
2. Make the marinade. In a large bowl, whisk together olive oil, 2 Tbsp. of the lemon juice, oregano, salt, and pepper. Transfer 2 Tbsp. of the marinade to a medium bowl and reserve. Add the chicken to the large bowl and toss gently with remaining marinade.
3. Stir the remaining 1 Tbsp. lemon juice, vinegar, mint, and honey into reserved olive oil mixture in the medium bowl. Add tomatoes, onion, cucumber, and olives, and toss gently to combine.
4. Remove bread from the oven. To serve, spread a bit of the yogurt over each flatbread or pita. Divide the chicken among the 4 breads, then top with the tomato and onion salad. Serve immediately.
Source: Hannaford fresh Magazine, November - December 2009