Grilled Chicken Skewers with Spicy Plum, Tomato, Corn & Feta Salad

Directions

1. Soak wooden skewers in water for 20 minutes if using them.
2. Wash and dry all produce, then prep by mincing cilantro stems and shredding the greens as needed.
3. Zest half of a lime into a medium bowl and cut the other half into wedges for serving.
4. In the bowl with lime zest, whisk mayonnaise together with the spices to form a marinade.
5. Pat the chicken thighs dry and cut into bite-sized pieces, then toss them in the marinade until evenly coated.
6. Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
7. Thread the marinated chicken onto skewers, arranging them on a plate for grilling, or cook the pieces directly without skewers.
8. Cook the skewers, turning as needed, until the chicken is cooked through, about 8–10 minutes, then transfer to a clean plate.
9. Juice the reserved lime into a clean bowl, then add green onions sliced crosswise, oil, honey, salt, and crushed red pepper; whisk to make the dressing.
10. Rinse the corn to defrost and add it to the dressing bowl, then cut plums into 1/4-inch slices and add to the mix.
11. Halve the grape tomatoes and fold them into the bowl along with cilantro leaves and crumbled feta; gently toss to combine into a salad.
12. Divide the chicken skewers and salad between plates, garnish with lime wedges, and serve.