Gluten-Free Kebabsallad
Bright, fresh, and loaded with bold Mediterranean-inspired flavors, this Gluten-Free Kebabsallad is a must-try for your next healthy dinner or meal prep. Juicy, spice-infused chicken breast is marinated with garlic, paprika, and cumin, then grilled to perfection and served atop a vibrant bed of crisp romaine lettuce, crunchy bell peppers, cool cucumbers, and sweet cherry tomatoes. A zesty Greek yogurt dressing, infused with fresh herbs and a hint of lemon, ties it all together for a light yet satisfying dish that's as nourishing as it is delicious. Ready in just 35 minutes, this gluten-free, protein-packed salad is perfect for an easy weeknight meal or a crowd-pleasing lunch. Serve it fresh, garnish with extra herbs, and enjoy a wholesome taste of the Mediterranean!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Bell peppers
- 1 Cucumber
- 250 grams Cherry tomatoes
- 1 Red onion
- 1 head Romaine lettuce
- 200 grams Plain Greek yogurt
- 2 tablespoons Lemon juice
- 10 grams Fresh mint
- 10 grams Fresh parsley
- 0.25 teaspoon Cayenne pepper
Instructions
Cut the chicken breast into bite-sized pieces and place them in a mixing bowl.
Add olive oil, garlic powder, paprika, ground cumin, salt, black pepper, and cayenne pepper to the chicken. Mix well to coat all the pieces evenly.
Cover the bowl and let the chicken marinate for at least 15 minutes while you prepare the other ingredients.
Chop the bell peppers, cucumber, and red onion into bite-sized pieces. Halve the cherry tomatoes.
Tear or chop the romaine lettuce into manageable pieces and distribute them evenly across a large serving platter.
Preheat a grill or skillet over medium-high heat. Cook the marinated chicken pieces, turning occasionally, until fully cooked and charred in some places, approximately 10-12 minutes.
In a small bowl, mix the plain Greek yogurt, lemon juice, chopped fresh mint, and parsley to create the dressing.
Arrange the cucumber, bell peppers, cherry tomatoes, and red onion over the bed of romaine lettuce.
Place the grilled chicken pieces on top of the salad.
Drizzle the yogurt dressing over the salad just before serving to ensure a fresh and vibrant presentation.
Garnish with additional mint and parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 4356 mg | 189% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 37.0 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 724 mg | 56% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4787 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
