Chicken Skewers:
2 yellow bell peppers, cored, seeded and cut into small pieces about the same width as the chicken pieces
1, 8-oz. jar pimiento-stuffed olives (or Queen olives), drained
4 Tbs. olive oil, divided
Juice of 1 lemon
1 Tbs. honey
2 Tbs.finely chopped mint, plus extra sprigs for garnish
Salt and pepper to taste
1¼ to 1½ pounds skinned, boned chicken breasts, cut into small pieces
Short bamboo skewers, soaked in water for 30 minutes

2 clean heads romaine lettuce, torn into bite-size pieces
½ small watermelon, rind removed, cut into small chunks
8 oz. feta cheese, crumbled
3 Tbs. extra-virgin olive oil
1 Tbs. white wine vinegar
Salt and pepper to taste
¼ c. toasted pumpkin seeds, salted preferred


Place bell pepper chunks in bowl with olives and 1 tablespoon olive oil. Toss and set aside. In another bowl, combine juice, honey, 3 tablespoons olive oil, mint, 1/4 teaspoon of salt and pepper. Mix well and add chicken pieces. Toss to coat. Thread chicken onto bamboo skewers alternating chunks of bell pepper and olives.With a parent’s help, cook over medium heat on barbecue grill until chicken is lightly browned and thoroughly cooked, drizzling with a little of the marinade as it cooks for the first few minutes.

Place romaine on platter. Top with watermelon chunks, skewers and feta. In small bowl, combine olive oil, vinegar, salt and pepper. Stir to combine and pour over salad. Top with toasted pumpkin seeds. Garnish with sprigs of fresh mint and serve.


6 servings (approximately 24 skewers)