Fresh Chicken Kabob Salad Recipe

Here is my go-to chicken kabob salad recipe, with tender grilled chicken, fresh vegetables, and a simple homemade dressing that ties everything together perfectly.

This salad has become my family’s favorite summer dinner option. I often make extra chicken to have leftover kabobs for lunch the next day. Nothing better than having a ready-to-go healthy meal in the fridge, right?

What Kind of Chicken Should I Use?

For chicken kabob salad, boneless, skinless chicken breast is your best bet since it’s lean and takes well to marinades. While you could use chicken thighs if you prefer darker meat, breast meat stays more firm when grilled and looks better on a salad. When shopping, look for chicken breasts that are pink in color with little to no visible fat – avoid any pieces that have a gray tint or feel slimy. For the most tender results, make sure your chicken pieces are cut into even 1-inch cubes so they cook uniformly, and don’t forget to let the meat come to room temperature for about 20 minutes before cooking.

Options for Substitutions

This fresh and tasty salad can be customized with several easy swaps:

• Chicken breast: You can easily swap chicken breast with chicken thighs, turkey breast, or even shrimp. For a vegetarian version, try firm tofu or chickpeas – just make sure to press the tofu well before marinating.
• Fresh herbs: If you can’t find fresh dill and parsley, use dried versions instead – just remember to use 1/3 of the amount since dried herbs are more concentrated. You could also swap dill with fennel fronds or basil.
• Feta cheese: Not a fan of feta? Try using crumbled goat cheese or even small cubes of halloumi. For a dairy-free option, try adding diced avocado for that creamy texture.
• Bell pepper: Any color bell pepper works well here. You can also use mini sweet peppers or even mild banana peppers for a different twist.
• Black olives: Feel free to use kalamata olives, green olives, or skip them altogether if you’re not an olive fan. You could add some capers instead for that briny flavor.
• Lettuce: Any leafy green works great as the base – try mixed greens, spinach, arugula, or romaine. Just avoid very delicate lettuces that might wilt quickly.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing chicken kabob salad is overcooking the chicken pieces, which can turn them dry and rubbery – aim for just-cooked pieces that are still juicy inside, usually about 10-12 minutes of total cooking time. A common error is cutting the chicken pieces in different sizes, leading to uneven cooking – keep them uniform at about 1-inch cubes so they cook at the same rate. To make your salad even better, marinate the chicken for at least 30 minutes (but no longer than 4 hours, as the lemon juice can start to break down the meat). For the freshest flavor, avoid preparing the cucumber and tomato mixture too far in advance, as these vegetables will release water and become soggy – instead, chop them just before serving and toss with the dressing at the last minute.

What to Serve With Chicken Kabob Salad?

Since this Mediterranean-style salad is already packed with protein and veggies, you might want to add some satisfying sides to round out the meal. Warm pita bread or flatbread makes a perfect accompaniment – you can use it to scoop up any extra dressing and feta that falls to the bottom of your bowl. For a grain option that keeps things light, try serving it with a side of fluffy quinoa or brown rice to soak up all those tasty Mediterranean flavors. If you’re keeping things low-carb, a cup of lemony Greek-style soup (avgolemono) or some grilled vegetables seasoned with olive oil and herbs would fit right in with these flavors.

Storage Instructions

Keep Fresh: For the best results, store the cooked chicken and salad components separately. Keep the chicken in an airtight container in the fridge for up to 3 days. The chopped veggies can be stored in a separate container for 2-3 days, but hold off on adding the dressing until you’re ready to eat.

Prep Ahead: You can prep most components of this salad in advance! Marinate and cook the chicken, chop the vegetables, and mix the dressing – just store everything separately. When you’re ready to eat, simply toss it all together with fresh lettuce and feta cheese. This makes putting together quick lunches or dinners super easy.

Pack for Lunch: If you’re taking this salad to work or on-the-go, layer the ingredients in a container with the dressing at the bottom, followed by harder vegetables, chicken, and lettuce on top. This keeps everything fresh until you’re ready to toss and enjoy. Pack the feta cheese separately to keep it from getting soggy.

Preparation Time	120-180 minutes
Cooking Time	10-12 minutes
Total Time	130-192 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 60-70 g
• Fat: 35-40 g
• Carbohydrates: 40-45 g

Ingredients

For the chicken marinade:

• 1 lb chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 tsp crushed garlic
• 1 tsp dried oregano
• kosher salt
• ground black pepper
• 2 tbsp lemon juice (freshly squeezed for best flavor)

For the salad:

• 1 1/2 tsp vinegar (red wine vinegar recommended)
• black pepper
• 1/8 tsp dried oregano
• 2 tbsp diced red onion
• 1/4 cup chopped bell pepper (any color)
• 1 tsp fresh parsley
• 1 1/4 cups peeled cucumber (Persian preferred for fewer seeds)
• 1 tsp fresh dill
• 1/4 cup black olives (pitted and sliced, like Lindsay Naturals)
• salt
• 1 1/2 tsp lemon juice
• 1 1/4 cups chopped tomato
• 2 tsp olive oil (extra virgin for robust flavor)

For assembly and serving:

• 4 cups shredded lettuce (iceberg or romaine for crunch)
• lemon wedges
• 1/2 cup crumbled feta cheese

Step 1: Marinate the Chicken

Begin by marinating the chicken for at least 2-3 hours, or for best results, let it marinate overnight.

This will ensure the flavors penetrate the chicken thoroughly.

If you’re planning to grill outdoors using wooden skewers, make sure to soak them in water for at least 30 minutes to prevent burning.

Step 2: Prepare the Salad

While the chicken is marinating, combine the first 12 salad ingredients (from cucumbers through salt and black pepper, excluding the lettuce) in a bowl.

Once combined, set aside in the refrigerator to allow the flavors to meld together and develop.

Step 3: Grill the Chicken

Once the chicken has marinated, thread the chicken pieces onto 4 skewers.

Preheat an indoor or outdoor grill to a hot temperature.

Grill the skewered chicken until it’s thoroughly cooked, which should take around 10-12 minutes.

Turn the skewers occasionally for even cooking.

Step 4: Assemble the Salad Plates

Divide the lettuce evenly among four plates as a base.

Top each plate with a generous portion of the prepared tomato-cucumber salad.

Next, add fresh grated feta cheese for an added layer of flavor.

Finally, place the grilled chicken skewers on top of the salad for a delicious and visually appealing dish.

Step 5: Serve and Enjoy

Serve the assembled salad plates with lemon wedges on the side for an extra burst of freshness and acidity.

Enjoy your flavorful and nutritious meal!