Greek salad kebabs
3
Points® value
Total Time
16 min
Prep
16 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
Pitted Kalamata olives
4 olive(s)
Red bell pepper
⅓ medium, cut into 8 (1-inch) pieces
Romaine lettuce
2 oz, cut into 8 (1-inch) chunks
Skinless rotisserie chicken breast
3 oz, original seasoning, torn into 8 pieces
Crumbled feta cheese
1 tbsp(s)
Plain fat free Greek yogurt
1 tbsp(s)
Water
1½ tsp(s)
Black pepper
1 pinch(es)
