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
4 oz cucumber, cut into 8 (1-inch) chunks
⅓ medium sweet red pepper, cut into 8 (1-inch) pieces
2 oz romaine lettuce, cut into 8 (1-inch) chunks
3 oz skinless original seasoning rotisserie chicken breast, torn into 8 pieces
4 olives pitted Kalamata olives
1 tbsp crumbled feta cheese
1 tbsp plain fat-free Greek yogurt
1½ tsp water
1 pinch black pepper
Instructions
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.
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.
