Confession time: When I listed out my favorites of 2009, one of the lists included a Chicken Souvlaki Salad from a local pizza place. Honestly, I thought it was their own creation … not something I could easily recreate at home. Then, right after I interviewed Aviva Goldfarb, I received the first weekly menu from my trial of Six O’Clock Scramble and the first recipe on it? Chicken or Pork Souvlaki. I was floored.
I’ve taken some serious liberties with this recipe. It’s traditionally served with tzatziki (a sauce made of yogurt and cucumber), onions and usually tomatoes. You could certainly add all that to this sandwich, but I didn’t. I also opted to use thin chicken breasts instead of pork or chicken thighs. Using thin breasts, this cooks up in about 10-15 minutes on the stove top. Easy peasy.
Don’t want to spend the money on thin-cut breasts? If you cannot find them on sale, then purchase regular old boneless skinless chicken breasts and either pound them down to about 1/4 inch thickness or carefully cut each breast into two slices. I used to be a huge advocate of the slice method, but I think pounding really makes them more tender. What do you think?
If you aren’t a fan of goat cheese, I suggest trading it for a slice of feta cut from a block. Use about one ounce per sandwich. In a pinch, fresh mozzarella could be used too — though I think that goat cheese just works better with this marinade.
Disclosure: I was given a free trial of this service in order to experience it for reference in my writing here and on other sites.
- 1 lb thin-cut boneless, , skinless chicken breasts
- 2 tbsp freshly squeezed lemon juice
- 1 1/2 tbsp extra virgin olive oil
- 1 clove garlic, , minced
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 4 oz goat cheese, (or 4 oz feta, sliced from a block)
- 4 hard rolls
- 1 cup mesclun greens or other baby greens
- Rinse the chicken under cool water and place into a resealable plastic bag. Set aside.
- Whisk together the lemon juice, olive oil, garlic, oregano, salt and pepper. Pour into the bag with the chicken. Seal and let sit for 2-3 hours, flipping once or twice to ensure even marinating.
- Remove the chicken from the bag and discard excess marinade. In a large preheated skillet set over medium heat, cook the chicken for 5-7 minutes per side, until cooked through and slightly browned.
- Meanwhile, spread one ounce of the goat cheese on one side of each hard roll. Divide the mesclun evenly among the rolls, piling it on the half of the roll without the cheese. Top with the chicken. Serve immediately. (If using feta, place the slice of feta on top of the mesclun salad instead of trying to spread it.)
This is delicious with a Greek salad and/or roasted potatoes.