Feta-Brined Grilled Chicken Kabobs

Instructions

1. Place the water, 1 cup feta, salt and pepper into a blender; cover and process until smooth. Pour brine into a large sealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight, turning occasionally.
2. Grease grill grate. Heat grill to medium.
3. Remove chicken from brine; pat dry with paper towels. Discard brine.
4. Thread chicken on skewers.
5. Grill chicken, covered, over medium heat for 4-5 minutes on each side or until a thermometer inserted into meat reads 165°F. Transfer chicken to a platter. Keep warm.
6. Meanwhile, whisk lemon juice and olive oil in a small bowl. Season with salt and pepper. Place the arugula, tomatoes and olives into a large bowl; drizzle with dressing. Toss to coat. Add remaining feta; gently toss.
7. Transfer salad to serving plates; top with chicken. Serve with lemon wedges.