1. Prepare the marinade. Approximately 1-2 hours prior to grilling, slice the chicken breasts into even cubes, about 2″ each. Combine all of the marinade ingredients in a large resealable bag or container and add the cubed chicken. Toss to coat and place the chicken in the fridge. As per my notes in the blog post above, do not marinate longer than 2 hours or the chicken will begin to break down due to the citrus!
2. About 30 minutes to an hour before grilling, soak your wooden skewers in water. This recipe will require about 4-5 skewers.
3. Prepare the tzatziki sauce. In a small bowl, whisk together the yogurt, grated cucumber, garlic, dill, parsley and lemon juice. Taste, and add a dash of salt and pepper to taste. Refrigerate until ready to serve.
4. Prepare the salad. In a large bowl, combine the chopped romaine, olives, feta, cherry tomatoes and diced cucumber. Toss together and set aside.
5. Grill the chicken. Preheat your grill to medium-high heat. Remove the chicken from the bag, and discard the remaining marinade. Thread the cubed chicken onto the skewers. Brush the grill lightly with oil (I use a soaked paper towel) then place the skewers on the grill, cooking them for about 4-5 minutes on each side (turning once) until browned and cooked through, to 165 F. Remove the skewers to a plate.
6. To serve, place a portion of salad on each plate, followed by 1-2 chicken skewers, and drizzle the tzatziki sauce all over. Squeeze some fresh lemon juice all over the dish for added taste!

Leftover chicken and salad can be kept in the fridge for 2-3 days, in an airtight container. The tzatziki sauce will last in the fridge for about 4-5 days.