Yields: 4 servings
Place the water, 1 cup feta, salt and pepper in a blender; cover and process until smooth. Pour brine in a sealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight, turning occasionally.
Grease grill grate. Heat grill to medium.
Remove chicken from brine; pat dry with paper towel. Discard brine.
Thread chicken on skewers.
Grill chicken, covered, over medium heat for 4-5 minutes on each side or until a thermometer inserted in meat reads 165 degrees F. Transfer chicken to a platter; keep warm.
Meanwhile, whisk lemon juice and olive oil in a small bowl. Season with salt and pepper. Place the arugula, tomatoes and olives in large bowl; drizzle with dressing. Toss to coat. Add remaining feta; gently toss.
Transfer salad to serving plates; top with chicken. Serve with lemon wedges.