Chicken Souvlaki Salad on Pender Island

Pender Island

Chicken Souvlaki Salad on Pender Island

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Savoury Chicken Souvlaki Salad

Grilling outdoors has the power of transforming a meal into an exciting activity. Make your stay on Pender Island even better by trying this savoury chicken souvlaki salad.

This summer you deserve a relaxing healthy meal with tasty chicken skewers accompanied by a fresh salad, and no better way than having it with some friends and family on Pender Island. Take the day to feel good about your eating habits.

Make it a full Greek meal by serving in or alongside grilled Greek-style pitas and try with cubed pork tenderloin instead of chicken if you like.

You can enjoy a summer healthy barbecue thanks to Canadian Living Magazine.


3 tbsp lemon juice

3 tbsp olive oil

1 clove of garlic, minced

3/4 tsp dried oregano

1/4 tsp salt

1/4 tsp pepper

1 lb boneless skinless chicken breast cut in 1-inch (2.5 cm) chunks

1 sweet pepper cut in 1-inch pieces

1 vine-ripened tomato cut in 1-inch chunks

2 baby cucumbers, halved lengthwise and thickly sliced

1/4 cup kalamata olives

1/4 cup crumbled feta cheese


In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper; set aside half for dressing. Toss remainder with chicken; cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 12 hours.)

Thread chicken onto 4 metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning often, until no longer pink inside, about 6 minutes.

Meanwhile, in separate bowl, toss together reserved dressing, sweet pepper, tomato, cucumbers, olives; sprinkle with feta cheese. Serve with chicken.