This is a fabulous recipe for the hot summer nights, or a great salad to take to lunch.
We made the skewers for dinner and I took the leftovers and made the salad and it was delicious.
Ingredients
1 lb skinless boneless chicken breast, cut into 1 inch cubes
2 tbsp fresh squeezed lemon juice
1/2 cup of artichokes diced
1 tsp dried oregano
1 tsp garlic, crushed
fresh ground black pepper to taste
1 1/4 cups cucumber, peeled
1 1/4 cups diced tomato
1/4 cup diced red pepper
2 tbsp red onion, diced
1/4 cup kalamata olives
1 1/2 tsp vinegar
1 1/2 tsp fresh lemon juice
3 tablespoons olive oil
1 tsp fresh dillweed
1 tsp fresh parsley
1/8 tsp dried oregano
4 cups shredded romaine lettuce
1 ripe avocado diced
lemon wedges for serving
skewers for the chicken
Directions:
In a large bowl combine lettuce, cucumber, artichokes, olives, avocado, and lettuce.
In a medium bowl combine 2 tablespoon of olive oil, oregano, garlic, parsley, dillweed, ground pepper, and lemon juice and mix throughout.
Submerge the diced chicken into olive oil spice mix until chicken is completely dredged with spices.
Thread the skewer with a pieces of flavored chicken, onion, red pepper, and tomato. Until the skewer is 3/4 full. Continue this process till all the chicken, onion, pepper, and tomatoes are used.
Place skewers on a hot grill for 10-12 minutes rotating the skewers 1/2 way through. Remove chicken from the grill and place on top of the lettuce mix.
Top the salad with the remaining olive oil, vinegar, and 2 tbsp of lemon juice.
Enjoy!
Fit Chic