Chicken Kebab Salad with Yogurt-Marinated Chicken

Our sunny stretch has officially come to an end, and the rain has returned. That is classic Washington weather, but after a few warm, dry days, I was already starting to feel like summer had arrived.

Warmer weather always changes the way I want to eat. Heavy stews and cozy comfort meals suddenly lose their appeal, while fresh salads, smoothies, grilled chicken, ripe fruit, and lighter dinners sound so much better. This chicken kebab salad was exactly the kind of meal I was craving: simple, fresh, colorful, and satisfying without feeling heavy.

I had a couple of chicken breasts thawing for dinner, but I had not fully decided what to make with them. My mom had given me some leftover Easter ham, so chicken cordon bleu crossed my mind for a moment. It sounded delicious, but it also felt a little too warm and rich for the mood I was in.

Instead, I went with something brighter and easier. I mixed up a simple yogurt marinade with garlic, lemon juice, paprika, sea salt, and pepper, then let the chicken soak overnight. The next day, I threaded the marinated chicken pieces onto skewers and grilled them indoors, pretending for a little while that summer had truly arrived.

This chicken kebab salad could not be much easier to prepare. While the chicken cooked, I chopped the vegetables and arranged everything on plates. I briefly considered making a Greek-style dressing, but dinner needed to stay simple, so I used Caesar dressing instead. It worked well, and sometimes the best weeknight meals are the ones that do not require extra steps.

The salad was full of crisp greens, juicy tomatoes, creamy avocado, chopped green onion, and plenty of crumbled feta. The combination was fresh and flavorful, with the warm grilled chicken adding enough protein to make it a complete meal. If you want to take it closer to a Greek chicken salad, cucumber and olives would be a great addition, too.

This is the kind of healthy chicken salad recipe that works well for lunch or dinner. The chicken can be marinated ahead of time, the vegetables can be prepped while it cooks, and the whole meal comes together quickly. It is light enough for warm weather but filling enough to keep you satisfied.

Chicken Kebab Salad
serves 2

Ingredients

2 small chicken breasts, cubed

1/2 cup plain yogurt

2 cloves garlic, minced

3 tbsp lemon juice

1 tsp paprika

1/2 tsp sea salt and pepper

4 cups greens, such as romaine and spinach

2 tomatoes, sliced

1 small avocado, sliced

1/2 cup chopped green onion

2 ounces feta, crumbled

Directions

The night before, place the cubed chicken in a plastic bag with the yogurt, garlic, lemon juice, paprika, sea salt, and pepper. Seal the bag and allow the chicken to marinate overnight. If you are short on time, marinate for at least 1 hour.

Preheat an indoor or outdoor grill to medium-high heat. Lightly coat the grill with oil. Thread the marinated chicken onto 4 skewers.

Grill the chicken for 3 to 4 minutes on each side, or until the chicken is cooked through and no longer pink in the center.

While the chicken cooks, prepare the salad. Divide the greens, tomatoes, avocado, green onion, and feta between 2 plates.

When the chicken kebabs are done, place them on top of the prepared salads. Finish with your favorite dressing and serve right away.

For a fresh and easy meal, serve this chicken kebab salad with fruit on the side. Strawberries have been a favorite lately, and they pair perfectly with a lighter dinner like this one.

When the weather warms up, do you start craving different foods?

This week is moving quickly, and I am already looking forward to the weekend. The sunshine is supposed to return, and I will happily take another excuse to make more fresh salads, smoothies, and simple grilled meals.

Heather