Grilled Feta Nicoise Salad
This fresh veggie Nicoise salad recipe features tart, salty feta that's great for grilling, and a light lemon vinaigrette drizzle
Recipe - Brainerd
Grilled Feta Nicoise Salad
Prep Time30 Minutes
Servings8
Cook Time30 Minutes
Ingredients
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
Pepper
2 chunks (8 ounces each) Odyssey® Traditional Feta cheese
1 cup pitted Kalamata olives
1/2 cup capers, drained
Fresh oregano leaves
Directions
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.
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.
30 minutes
Prep Time
30 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Gold'n Plump Boneless Skinless Chicken Breast, 1.6 Pound
$9.58 avg/ea$5.99/lb
Produce Baby Red Potatoes, 0.25 Pound
$1.79/lb$1.79/lb
Fresh Green Beans, 1.5 Pound
$1.99/lb was $2.99/lb$1.99/lb
Produce Orange Bell Pepper, 1 Each
$1.25 was $2.49
Produce Red Bell Pepper, 1 Each
$1.25 was $2.49
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
Odyssey Cheese, Feta, Traditional, Chunk, 8 Ounce
$5.99$0.75/oz
Mezzetta Olives, Kalamata, Pitted, Greek, 9.5 Ounce
$7.29$0.77/oz
Reese Capers, Non Pareil, 3.5 Fluid ounce
$3.99$1.14/fl oz
Wild Harvest Organic Oregano, 0.5 Ounce
$2.99$5.98/oz
Directions
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.
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.