Chicken Souvlaki with Greek Village Salad

Ingredients

¼ cup (60 mL) Red wine vinegar
1 tsp (5 mL) Dijon or dry mustard
1 tsp (5 mL) Dried oregano
1 Clove garlic, minced
1 tbsp (15 mL) Chopped fresh parsley
Salt and pepper
Pinch sugar
½ tsp (2 mL) Lemon juice
½ cup (125 mL) Olive oil
4 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into 1 inch (2.5 cm) pieces
GREEK VILLAGE SALAD:
1 Cucumber, coarsely chopped
½ Red onion, coarsely chopped
1 Red Pepper, coarsely chopped
1 Yellow pepper, coarsely chopped
1 cup (250 mL) Halved grape tomatoes
½ cup (125 mL) Crumbled Feta cheese
¼ cup Pitted kalamata olives

Directions

WHISK together vinegar, mustard, oregano, garlic, parsley, salt, pepper, sugar, lemon juice and olive oil. Pour 2/3 into a large re-sealable plastic bag. Set remainder of mixture aside to use as salad dressing. ADD chicken to bag, seal bag tightly and gently massage mixture into the chicken. Refrigerate for 30 minutes. COMBINE cucumber, red onion, peppers, tomatoes, Feta and olives in a medium salad bowl. Drizzle with remaining dressing and toss to coat. Season with pepper. Refrigerate until ready to serve. PREHEAT BBQ to medium-high. Lightly coat grill with non-stick cooking spray. THREAD marinated chicken pieces onto skewers. Place on prepared grill and cook 10-12 minutes, turning frequently or until golden brown and the internal temperature reaches 165˚F (74˚C). SERVE chicken with salad.