Chicken Kebabs with Greek Salad & Tzatziki Sauce

Directions

1. Mince the garlic and whisk it into a dressing with lemon juice, olive oil, red wine vinegar, oregano, salt, and pepper.
2. Cube the chicken and toss with half of the dressing in a bowl; reserve the remaining dressing for the salad.
3. Heat a grill pan, grill, or skillet over medium-high heat.
4. Thread the chicken onto two skewers, or cook the pieces directly on the grill or in the pan until cooked through, about 8–10 minutes, turning as needed.
5. Wash and dry all produce. Dice 1/4 of the cucumber finely.
6. In a small bowl, mix the cucumber, garlic, lemon juice, yogurt, and salt to form the tzatziki sauce.
7. Chop the romaine into 1-inch strips and place in a salad bowl. Quarter the remaining cucumber, cut into chunks, and add to the bowl. Halve the grape tomatoes and add them too. Toss in the olives, feta, and the reserved dressing.
8. To plate, place a bed of salad on each plate and top with a chicken skewer. Serve with tzatziki on the side.