1. Combine marinade ingredients in a large ziplock bag. Place cutlets in marinade and coat well. Marinate overnight in the refrigerator.
2. To prepare salad, toss lettuce with remaining ingredients. Let tea bags steep in boiling water for three minutes. Remove tea bags from water and add remaining vinaigrette ingredients. Whisk together until smooth.
3. Run 20 wooden skewers under water. Thread chicken slivers onto the skewers and grill for three minutes on each side.
4. Arrange salad on a plate, topped with a small amount of vinaigrette. Arrange hot chicken skewers on top and serve immediately.
If you want to make the chicken skewers in advance, wrap them very well in silver foil immediately after grilling and refrigerate until ready to serve. Reheat on a hot plate set to a very low setting or else just bring to room temperature.
Yields about 20 skewers.