Recipe courtesy of the Dairy Farmers of Wisconsin
Ingredients
- 4 c. water
- 2 c. crumbled feta cheese, divided (12 ounces)
- 2 tsp each salt and pepper
- 1½ pounds boneless skinless chicken breast halves, cut into 2-inch cubes
- 4 metal or water-soaked wooden skewers
- Juice of 2 medium lemons
- 3 Tbsp olive oil
- 10 ounces fresh baby arugula or baby spinach (about 12 cups)
- 1 pint multi-colored or red cherry tomatoes, halved
- 1 c. pitted Kalamata olives, halved
- Lemon wedges
Instructions
Place the water, 1 cup feta, salt and pepper in a blender; cover and process until smooth. Pour brine in a sealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight, turn occasionally.
Grease grill grate. Heat grill to medium.
Remove chicken from brine; pat dry with paper towel. Discard brine.
Thread chicken on skewers.
Grill chicken, covered, over medium heat for 4-5 minutes per side or until a thermometer inserted in meat reads 165 degrees (F). Tranfer chicken to a platter; keep warm.
Meanwhile, whisk lemon juice and olive oil in a small bowl. Season with salt and pepper. Place the arugula, tomatoes and olives in large bowl; drizzle with dressing. Toss to coat. Add remaining feta; gently toss.
Transfer salad to serving plates; top with chicken. Serve with lemon wedges.
