Lemon-Garlic Chicken Skewers with Cucumber, Peach, Basil & Feta Salad

Directions

1. Soak wooden skewers in water if using them, or skip this step and cook the chicken directly in the skillet or grill pan.
2. Wash all produce and pat dry, then prepare the lemon by zesting and saving the fruit for later use.
3. In a medium bowl, combine lemon zest, minced garlic, mayonnaise, salt, and pepper to form a marinade.
4. Cut the chicken into bite-sized pieces and toss with the marinade, ensuring all pieces are coated. Let stand briefly.
5. Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
6. Thread the marinated chicken onto skewers, or place the pieces directly on the hot pan.
7. Cook the skewers, turning occasionally, until the chicken is cooked through, about 8–10 minutes; transfer to a clean plate.
8. Make the salad by finely mincing shallots on a clean board and whisking them with lemon juice, olive oil, honey, Dijon, and any desired spices.
9. Chop cucumber and add to the dressing, then dice peaches and add them as well.
10. Tear or slice basil leaves, add to the bowl along with the feta, and gently mix to combine.
11. Serve the salad with the chicken skewers on the side, dividing evenly between plates.