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Chicken Souvlaki with Tomato and Red Onion Salad

Chicken Souvlaki with Tomato and Red Onion Salad

Get Ready

Servings: Makes 4

Prep Time: 30 minutes

Cook Time: 0 minutes

Ingredients: Add ingredients to List

4 whole flatbreads or pitas (10.5 to 12 oz. pkg.)
1 tablespoon extra virgin olive oil
3 tablespoon Lemon juice, fresh, divided
1 1/2 teaspoon dried oregano
1/4 teaspoon kosher salt, divided
1/4 teaspoon Black pepper, freshly ground
12 oz Rotisserie chicken, chilled, skinned and roughly shredded (3 cups)
2 teaspoon white wine vinegar
1 teaspoon Fresh mint leaves, finely shredded
3/4 teaspoon honey
1 pkg tomato, halved lengthwise
1/2 small whole red onion, thinly sliced
1 whole pickling cucumber, peeled, quartered lengthwise, then sliced widthwise
2 tablespoon kalamata olives, halved
16 oz fat free greek yogurt, stirred smooth

directions:

1. Preheat oven to 250 degrees F. Wrap the flatbreads or pitas in foil and place in oven to warm.
2. Make the marinade. In a large bowl, whisk together olive oil, 2 Tbsp. of the lemon juice, oregano, salt, and pepper. Transfer 2 Tbsp. of the marinade to a medium bowl and reserve. Add the chicken to the large bowl and toss gently with remaining marinade.
3. Stir the remaining 1 Tbsp. lemon juice, vinegar, mint, and honey into reserved olive oil mixture in the medium bowl. Add tomatoes, onion, cucumber, and olives, and toss gently to combine.
4. Remove bread from the oven. To serve, spread a bit of the yogurt over each flatbread or pita. Divide the chicken among the 4 breads, then top with the tomato and onion salad. Serve immediately.
Source: Hannaford fresh Magazine, November - December 2009

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Quantity Ingredients coupon
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4 whole flatbreads or pitas (10.5 to 12 oz. pkg.)  
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1 tablespoon extra virgin olive oil  
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3 tablespoon Lemon juice, fresh, divided  
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1 1/2 teaspoon dried oregano  
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1/4 teaspoon kosher salt, divided  
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1/4 teaspoon Black pepper, freshly ground  
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12 oz Rotisserie chicken, chilled, skinned and roughly shredded (3 cups)  
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2 teaspoon white wine vinegar  
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1 teaspoon Fresh mint leaves, finely shredded  
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3/4 teaspoon honey  
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1 pkg tomato, halved lengthwise  
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1/2 small whole red onion, thinly sliced  
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1 whole pickling cucumber, peeled, quartered lengthwise, then sliced widthwise  
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2 tablespoon kalamata olives, halved  
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16 oz fat free greek yogurt, stirred smooth  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 4
Base Nutrients
Calories 534 kcal (27%)
Calories from Fat 270
Total Fat 30 g (46%)
Saturated Fat 16 g (80%)
Cholesterol 116 mg (39%)
Sodium 1096 mg (46%)
Total Carbohydrates 57 g (19%)
Dietary Fiber 11 g (44%)
Protein 41 g (68%)
Vitamins
Vitamin A 556 IU (2%)
Vitamin C 22 mg (24%)
Minerals
Calcium 330 mg (25%)
Iron 16 mg (89%)
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