Chicken Skewers with Roasted Strawberry, Arugula, Basil & Feta Salad

Directions

1. Preheat the oven to 375°F and, if using wooden skewers, soak them in water.
2. Wash and dry all produce; trim strawberries and slice them lengthwise.
3. Arrange the strawberries in a small baking dish, drizzle with honey and a pinch of salt, and toss to coat.
4. Roast the strawberries in the oven, stirring halfway through, until they are soft, about 25 minutes; set aside to cool.
5. In a bowl, zest a lemon, then whisk in mayonnaise and spices to make the marinade.
6. Cut the chicken into bite-sized pieces and add them to the marinade; stir to coat evenly.
7. Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
8. Thread the chicken onto skewers and cook until juices run clear and the pieces are cooked through, about 8–10 minutes.
9. Meanwhile, mince the shallot, juice half of the reserved lemon into a small bowl, then whisk in oil, salt, and pepper to make the dressing; chop the basil and add to the dressing.
10. Toss together arugula, cooled strawberries, feta, and roughly chopped pistachios; fold in the shaved basil leaves and the dressing to finish the salad.
11. To serve, arrange skewers with the salad on plates and squeeze the remaining lemon over the skewers.