Marinated chunks of grilled chicken breast served over a bed of lettuce with feta, fresh diced tomatoes, cucumbers, green peppers, black olives, red onions, parsley and dill tossed in olive oil and fresh lemon juice.
1lbskinless boneless chicken breast(cut into 1 inch cubes)
For the marinade:
2tbspfresh squeezed lemon juice
kosher salt to taste
fresh ground black pepper to taste
For the salad:
1 1/4cupsdiced tomato
1/4cupdiced bell pepper
1 1/2tspfresh lemon juice
salt and black pepper to taste
1/2cupfeta cheese(grated (omit for paleo))
lemon wedges for serving
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.