Mediterranean Grilled Chicken with Tomato-Feta Salad

By mz0926

From Cook's Country

June/July 2011
Why this recipe works:
Vinaigrette perfumed with lemon, garlic, and oregano becomes the dressing for our tomato-feta salad and, with the addition of tangy yogurt, the seasoning for our chicken. Coating the chicken with the yogurt mixture before and after cooking ensures big seasoning.

Ingredients

• Serves 4
• Ingredients1 teaspoon grated lemon zest plus 3 tablespoons juice
• 3 garlic cloves, minced
• 1 tablespoon minced fresh oregano
• Salt and pepper
• 4 tablespoons olive oil
• 1 pound cherry tomatoes, halved
• 4 ounces feta cheese, crumbled (1 cup)
• 1/4 cup thinly sliced red onion
• 1/4 cup plain yogurt
• 1 1/2 pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces

Preparation

Step 1

Instructions 1. Whisk lemon juice, garlic, oregano, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper together in medium bowl. Slowly whisk in oil until thoroughly incorporated. Reserve half of dressing. Add tomatoes, feta, and onion to remaining dressing and toss to coat. Season with salt and pepper to taste.
2. Whisk yogurt into reserved dressing. Reserve half of yogurt dressing. Add chicken to remaining yogurt dressing and toss to coat. Thread chicken onto four 12-inch skewers. Grill chicken over hot fire, turning occasionally, until lightly charred and registers 160 degrees, about 10 minutes. Transfer skewers to platter and brush with reserved yogurt dressing. Tent loosely with foil and rest for 5 minutes. Serve with tomato