Buffalo Chicken Satay with Feta Dip

By courtneyepowell

Ingredients

• 2 boneless, skinless chicken breasts (1 1/4 lbs), sliced into 12 strips
• 1/3 c plus 2 T buffalo sauce
• 1/2 c nonfat plain yogurt
• 1/4 c crumbled feta (1 oz)
• 2 T finely chopped fresh mint plus add'l leaves to garnish
• 1 garlic cloves, minced
• 1/2 t kosher salt
• 1/4 t freshly ground black pepper
• 1 English cucumber, cut into sticks

Preparation

Step 1

Preheat broiler on high and place oven rack 4 in below flame. Soak 12 wooden skewers in warm water. Lightly coat a large rimmed baking sheet with cooking spray.

In a large bowl, combine chicken strips and 1/3 c buffalo sauce, tossing well to coat. Let marinate for 10 mins. Meanwhile, in a med bowl, whisk together yogurt, feta, chopped mint, garlic, salt and pepper.

Thread chicken strips onto wooden skewers and arrange in an even layer on the baking sheet. Broil until the chicken is cooked through, about 10 mins, flipping once halfway through.

Transfer chicken to a platter, drizzle with remaining 2 T buffalo sauce and sprinkle with torn mint leaves. Serve skewers with feta dip and cucumber sticks.