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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 - Shakopee
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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](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/c3047ee4-e934-4fbd-befc-5c9f4b67d42a.jpeg)
Gold'n Plump Boneless Skinless Chicken Breast, 1.6 Pound
$9.58 avg/ea$5.99/lb
![Produce Baby Red Potatoes](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/48c8276d-8c6a-418c-b45c-82bb05d32986.jpeg)
Produce Baby Red Potatoes, 0.25 Pound
$1.99/lb$1.99/lb
![Produce Orange Bell Pepper](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/1f5d15fa-33cb-4be9-ae6b-be74432aaae1.jpeg)
Produce Orange Bell Pepper, 1 Each
$1.99
![Produce Red Bell Pepper](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/e43e73e7-37fd-48de-8310-3b59edbc34ef.jpeg)
Produce Red Bell Pepper, 1 Each
$1.99
![Essential Everyday Salt, Plain](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/15bec39d-396e-43b6-8066-442a51f63923.jpeg)
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
![Essential Everyday Black Pepper, Pure Ground](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/6a7c7f61-30ff-429c-bab2-fcac25d9eb06.jpeg)
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
![Odyssey Cheese, Feta, Traditional, Chunk](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/42165ce9-0489-424e-b649-8442e409487d.jpeg)
Odyssey Cheese, Feta, Traditional, Chunk, 8 Ounce
$5.99$0.75/oz
![Mezzetta Olives, Kalamata, Pitted, Greek](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/1b0b75ef-1420-4487-844a-af8cced62789.jpeg)
Mezzetta Olives, Kalamata, Pitted, Greek, 9.5 Ounce
$7.29$0.77/oz
![Reese Capers, Non Pareil](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/7b5729bd-c26e-4995-983c-56daa5fa173d.jpeg)
Reese Capers, Non Pareil, 3.5 Fluid ounce
$3.99$1.14/fl oz
![Wild Harvest Organic Oregano](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/0f115fc8-e21e-4105-8daf-323b12fc1358.jpeg)
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.