Ingredients:
- 1 lb skinless boneless chicken breast, cut into 1 inch
cubes
For the marinade:
- 2 tbsp fresh squeezed lemon juice
- 1 tsp dried oregano
- 1 tsp garlic, crushed
- kosher salt to taste
- fresh ground
black pepper to taste
For the salad:
- 1 1/4 cups cucumber, peeled
- 1 1/4 cups diced tomato
- 1/4 cup diced bell pepper
- 2 tbsp red onion, diced
- 1/4 cup black olives
- 1 1/2 tsp vinegar
- 1 1/2 tsp fresh lemon juice
- 2 tsp olive oil
- 1 tsp fresh dillweed
- 1 tsp fresh parsley
- 1/8 tsp dried oregano
- salt and black pepper to taste
- 4 cups shredded lettuce
- 1/2 cup feta cheese, grated
- lemon wedges for serving
Directions:
Marinate the chicken at least 2-3 hours or overnight. If using
wooden skewers, soak in water at least 30 minutes if grilling outdoors.
Combine the first 12 salad ingredients (cucumbers through salt and
black pepper, not the lettuce) and set aside in the refrigerator to let the
flavors set.
Thread chicken on 4 skewers and cook on a hot grill (indoor or
outdoor grill) until chicken is cooked though, about 10-12 minutes.
Divide lettuce between four plates, top with tomato-cucumber
salad, fresh grated feta cheese and grilled chicken. Serve with lemon
wedges.
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