Name: Chicken Skewers with Roasted Strawberry, Arugula, Basil & Feta Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 1.36 kg chicken thighs, boneless skinless; 1 ½ (113 g) pkgs crumbled feta cheese; 1 small pkg fresh basil; 3 lemons; ¾ cup pistachios, unsalted; 2 shallots; 1 ½ (454 g) pkgs strawberries; black pepper; extra virgin olive oil; garlic powder; honey; mayonnaise; salt

Chicken Skewers with Roasted Strawberry, Arugula, Basil & Feta SaladChicken Skewers with Roasted Strawberry, Arugula, Basil & Feta Salad — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

1.36 kg chicken thighs, boneless skinless

1 ½ (113 g) pkgs crumbled feta cheese

1 small pkg fresh basil

3 lemons

¾ cup pistachios, unsalted

2 shallots

1 ½ (454 g) pkgs strawberries

black pepper

extra virgin olive oil

garlic powder

honey

mayonnaise

salt

Instructions

Preheat oven to 190°C (375°F).

If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Trim and quarter strawberries lengthwise. Transfer to a large baking dish, drizzle with honey, and season with salt. Stir to coat and spread out in an even layer.

Place baking dish in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until strawberries are soft, about 25 minutes. Remove from oven and set aside to cool.

Meanwhile, zest lemons into a large bowl (reserve lemons for later use). Add mayo and spices to the bowl, then whisk to combine the marinade.

Pat the chicken dry with paper towels and cut into bite-sized pieces. Add to the bowl with the marinade and stir to coat.

Thread chicken onto skewers and place on a plate. (Alternatively, you can cook the chicken pieces directly on the grill pan without using skewers.)

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the pan is hot, working in batches, add the skewers and grill, turning occasionally, until chicken is cooked through, 8-10 minutes. Remove to a clean plate.

Meanwhile, using a clean cutting board, peel and mince shallots. Place in a clean large bowl.

Juice half of the reserved lemons into the bowl with the shallot. Add oil, pepper, and salt, then whisk to combine the dressing. (Reserve remaining lemons for serving.)

Pick basil leaves off the stems and roughly chop the leaves. Add to the bowl with the dressing.

Roughly chop pistachios. Add to the bowl along with arugula, cooled strawberries, and feta. Gently toss to combine the salad.

To serve, divide skewers and salad between plates. Squeeze reserved lemons over the skewers and enjoy!

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