Greek · main

Greek Chicken Souvlaki Salad Bowls

Name: Greek Chicken Souvlaki Salad Bowls
Prep time: 9 min
Total time: 34 min
Cuisine: Greek
Ingredients: boneless chicken — 680 g; olive oil — 54 g; lemon juice — 44 g; garlic — 12 g; dried leaf oregano — 4 g; salt — 5 g; black pepper — 3 g; hearts of romaine — 200 g; grape tomatoes — 473 g; english cucumber — 200 g; red onion — 55 g; ripe olives — 109 g; feta cheese — 113 g; red wine vinaigrette — 15 g

Greek Chicken Souvlaki Salad Bowls reads salinity 6.2, citrus 5.3 and sourness 5.1 on Palate's 0–10 flavor X-ray — a Greek main, about 34 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.3 / 10
Sweet & Fruity — 3.1 / 10
Sour & Bright — 6.8 / 10
Bitter & Earthy — 2.3 / 10
Rich & Fat — 5.3 / 10
Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Salinity 6.2 · Citrus 5.3 · Sourness 5.1 · Umami 5.0 · Richness 4.9 · Allium 3.6 · Funk & Ferment 3.3 · Marine & Briny 3.3 · Sweetness 2.6 · Bitterness 2.1 · Herbaceous 2.0 · Fruity 1.8 · Warm Spice 1.5 · Nutty 1.4 · Earthy 1.2 · Heat 0.8 · Floral 0.7

What's in it (14)

boneless chicken — 680 g
olive oil — 54 g
lemon juice — 44 g
garlic — 12 g
dried leaf oregano — 4 g
salt — 5 g
black pepper — 3 g
hearts of romaine — 200 g
grape tomatoes — 473 g
english cucumber — 200 g
red onion — 55 g
ripe olives — 109 g
feta cheese — 113 g
red wine vinaigrette — 15 g

Time & effort: about 34 min (9 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 98 kcal, 11.9 g protein, 2.8 g fat, 6.4 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

In a medium bowl, toss the chicken thigh pieces with 2 tablespoons of the olive oil, 2 tablespoons of the lemon juice, garlic, oregano, 1/2 teaspoon of the salt, and the pepper. Cover and marinate at room temperature 20 minutes (or refrigerate up to 8 hours).
While the chicken marinates, combine the romaine, cherry tomatoes, cucumber, red onion, and olives in a large bowl.
In a small bowl, whisk together the remaining 2 tablespoons olive oil, remaining 1 tablespoon lemon juice, red wine vinegar, and remaining 1/2 teaspoon salt until emulsified.
Heat a large cast-iron skillet or grill pan over high heat until smoking-hot, about 3 minutes.
Add the marinated chicken in a single layer (working in two batches if needed to avoid crowding) and sear undisturbed until deeply charred on the first side, 4-5 minutes.
Flip and cook until the second side is browned and an instant-read thermometer reads 165°F, 3-4 minutes more. Transfer to a plate to rest 5 minutes.
Pour the dressing over the salad and toss to coat evenly.
Divide the dressed salad among four bowls, top each with the seared chicken and crumbled feta, and serve.

Dishes with a similar flavor shape

Sheet-Pan Greek Chicken with Zucchini and Tomatoes — Greek
Lemon-Garlic Greek Salmon — Greek
Greek-Style Grilled Tuna Steaks with Lemon-Oregano Oil — Greek
Greek-Style Baked Cod with Tomatoes and Olives — Greek
Brandade de Morue Nîmoise — French · Languedoc

Keep reading: what salinity, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.