Cut chicken into bite-size pieces.
Place marinade ingredients into a large Zip-Loc or a medium bowl and add the chicken pieces. Refrigerate for at least an hour, up to overnight.
Make the dressing by adding all dressing ingredients to a food processor (except for the oil). Blend on high and drizzle in the oil slowly. I like to store the dressing in a jar. It'll keep in the fridge for a few days.
If using wooden skewers, soak them for at least 10 minutes to prevent burning and splintering.
Prepare remaining ingredients (add salad greens to a bowl, slice cucumber and scallions).
Thread chicken onto the skewers. Lightly oil your grill and pre-heat to medium-high heat. Cook for approximately five minutes per side (turn once) for a total of 10 minutes, or until the chicken is cooked.
Remove chicken from skewers and toss it with the salad ingredients. Serve immediately.