Grilled Feta Nicoise Salad

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Grilled Feta Nicoise salad
Grilled Feta Nicoise salad(

Ingredients - Lemon Vinaigrette

  • 1/3 cup lemon juice
  • 2 tablespoons white wine vinegar
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons minced fresh oregano
  • 1 cup olive oil
  • Salt and pepper

Instructions - Lemon Vinaigrette

Whisk the lemon juice, white wine vinegar, sugar and oregano in a bowl. Slowly whisk in olive oil. Season with salt and pepper.

Ingredients - Salad

  • 1 1/2 pounds boneless skinless chicken breast halves
  • 1 1/2 pounds small baby red potatoes, parboiled
  • 1 pound fresh green beans, trimmed
  • 1 large sweet orange bell pepper, cut into 1/2-inch strips
  • 1 large sweet red bell pepper, cut into 1/2-inch strips
  • Salt and pepper
  • 2 blocks (8 ounces each) Odyssey® Traditional Feta cheese
  • 1 cup pitted Kalamata olives
  • 1/2 cup capers, drained
  • Fresh oregano leaves

Instructions - Salad

Pour 1/4 cup vinaigrette into a large sealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for at least 1 hour, turning occasionally.

Grease grill grate. Heat grill to medium.

Pour 1/4 cup vinaigrette into another large sealable plastic bag. Add vegetables; seal bag and toss to coat. Transfer vegetables to a lightly greased grill grid. Season with salt and pepper. Discard vinaigrette.

Remove chicken from marinade; pat dry with paper towels. Discard marinade.

Grill chicken and vegetables, covered, over medium heat for 10-12 minutes or until a thermometer inserted into meat reads 165°F and vegetables are crisp-tender, turning once. Remove from the grill. Tent chicken with aluminum foil. Let rest for 10 minutes. Keep vegetables warm.

Brush feta with 2 tablespoons vinaigrette. Grill feta, covered, for 1-2 minutes on each side or until cheese begins to soften. Transfer feta and chicken to a cutting board. Cut feta in half. Thinly slice chicken.

Arrange the chicken, feta and vegetables on a large serving platter. Add olives and capers. Drizzle with remaining vinaigrette. Garnish with oregano.

Active time: 50 minutes | Servings: 8

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