Greek Chicken Souvlaki Salad

• 1/4 cups Olive Oil
• 2 Tablespoons Lemon Juice
• 2 cloves Garlic, Chopped
• 1 teaspoon Oregano
• 1/2 teaspoons Salt
• 2 pounds Chicken Breasts, Cut Into Chunks
• 1 container Greek Yogurt, Plain 6 Oz Size
• 1/2 whole Seeded, Peeled, Cucumber, Grated
• 3 Tablespoons Olive Oil
• 2 Tablespoons Vinegar
• 1 clove Garlic, Minced
• 1 package Chopped Red Leaf Lettuce, 1 Lb Package
• 1 container Feta Cheese 4oz Container
• 1 cup Kalamata Olives
• 1 cup Pepperoncini Peppers, Sliced
• 1 cup Cherry Tomatoes, Halved
• 1/2 whole Cucumber, Diced
• 1 cup Canned Garbanzo Beans, Drained

1. In a zip top bag, combine olive oil, lemon juice, garlic, oregano and salt.
2. Add chicken.
3. Seal bag and refrigerate for at least two hours.
4. Soak wooden skewers for 30 minutes prior to cooking.
5. Arrange chicken on each skewer, using about 5-7 pieces per skewer.
6. Heat a grill pan until hot.
7. Cook chicken skewers in batches for 6-8 minutes per side or until chicken is browned on all sides.
8. Combine yogurt, grated cucumber, olive oil, vinegar and garlic in a bowl.
9. Season to taste with salt and pepper.
10. Divide lettuce among 4 dinner plates.
11. Top with feta, olives, peppers, tomatoes, cucumbers and garbanzo beans.
12. Place two chicken skewers on each plate.
13. Serve with dressing.
14. Recipe makes 4 dinner servings, about 8 skewers total.
15. All ingredients can be changed according to your own taste.
16. This is just a guideline.

olive oil, lemon juice, garlic, oregano, salt, chicken breasts, greek yogurt, cucumber, olive oil, vinegar, clove garlic, red leaf, olives, pepperoncini peppers, cherry tomatoes, cucumber, garbanzo beans

Taken from tastykitchen.com/recipes/main-courses/greek-chicken-souvlaki-salad/ (may not work)