This grilled Greek chicken salad was one of those “throw-a-few-things-together” dishes. I had some chicken sitting around that I needed to use up. And some Greek yogurt. And I was in a Greek mood… at least in a mood for Greek tastes. The combination of the grilled marinated chicken and the vinaigrette worked very well.
Combine all ingredients except chicken in a large resealable baggie. Seal and shake to mix well. Add chicken and refrigerate for 3 hours.
Shake off excess marinade. Place chicken pieces onto bamboo skewers that have been soaked in water for at least 30 minutes and grill, turning occasionally, on all sides until done.
For the vinaigrette
Place all ingredients in a small jar. Cover. Shake until well combined.
For the salad
Top greens with chicken, olives, Feta and cucumber. Serve with the vinaigrette.