Ingredients
- 1 lb skinless boneless chicken breast, cut into 1-inch cubes
- 2 tbsp fresh squeezed lemon juice (marinade)
- 1 tsp dried oregano (marinade)
- 1 tsp garlic, crushed (marinade)
- kosher salt to taste (marinade)
- fresh ground black pepper to taste (marinade)
- 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 (omit for paleo)
- 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 the chicken reaches 165°F (74°C), 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.