Chicken Kabob Salad

 I normally make rice to go with my kabobs, but one day decided to make a salad out of it.  I'm glad I did, because I love this salad.

CHICKEN KABOB SALAD

(serves 4)

Marinade Ingredients:

*1 1/2 pounds boneless, skinless chicken breasts, cut into approximately 1-inch cubes

*Juice squeezed from 2 lemons

*1 garlic clove, minced

*1 teaspoon dried oregano 

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper

Kabob Ingredients:

*red bell pepper, cut into wedges

*green bell pepper, cut into wedges

*1/2 red onion, cut into wedges

*cherry or grape tomatoes

Salad Ingredients:

*chopped romaine lettuce, or spring mix 

*1 cucumber, peeled and chopped

*1/2 red onion, sliced thin

*kalamata olives, pitted and halved (optional0

*4 ounces feta cheese, crumbled

*greek dressing

Directions:

~Place chicken and marinade ingredients in a large zip-loc bag.

~Close bag,  mix ingredients until chicken is coated well.

~Refrigerate for at least 2 hours.

~Thread chicken, red, green peppers, red onions, and tomatoes on skewers (if using wooden skewers, soak in water for 30 minutes first).

~Oil grill grates, and cook kabobs over medium high heat for 12-16 minutes, turning every 10 minutes (can be baked in a 400 degree oven for 25-30 minutes).

~Place lettuce on 4 plates/bowls.

~Place, red onion, feta cheese and olives over lettuce.

~Remove chicken and veggies off of the skewers and place on top of salad.

~Drizzle with greek dressing or your favorite dressing.