Grilled Feta Nicoise SaladGrilled Feta Nicoise Salad
Grilled Feta Nicoise Salad
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
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Recipe - Shakopee
Grilled Feta Nicoise Salad recipe
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:

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

Salad:

  1. 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.
  2. Grease grill grate. Heat grill to medium.
  3. 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.
  4. Remove chicken from marinade; pat dry with paper towels. Discard marinade.
  5. 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.
  6. 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.
  7. 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
1 1/2 pounds boneless skinless chicken breast halves
Gold'n Plump Boneless Skinless Chicken Breast
Gold'n Plump Boneless Skinless Chicken Breast, 1.6 Pound
$9.58 avg/ea$5.99/lb
1 1/2 pounds small baby red potatoes, parboiled
Produce Baby Red Potatoes
Produce Baby Red Potatoes, 0.25 Pound
$1.29/lb was $1.79/lb$1.29/lb
1 pound fresh green beans, trimmed
1 large sweet orange bell pepper, cut into 1/2-inch strips
Produce Orange Bell Pepper
Produce Orange Bell Pepper, 1 Each
$1.25 was $2.49
1 large sweet red bell pepper, cut into 1/2-inch strips
Produce Red Bell Pepper
Produce Red Bell Pepper, 1 Each
$1.25 was $2.49
Salt
Essential Everyday Salt, Plain
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
Pepper
Essential Everyday Black Pepper, Pure Ground
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
2 chunks (8 ounces each) Odyssey® Traditional Feta cheese
Odyssey Cheese, Feta, Traditional, Chunk
Odyssey Cheese, Feta, Traditional, Chunk, 8 Ounce
$5.99$0.75/oz
1 cup pitted Kalamata olives
Mezzetta Olives, Kalamata, Pitted, Greek
Mezzetta Olives, Kalamata, Pitted, Greek, 9.5 Ounce
$7.29$0.77/oz
1/2 cup capers, drained
Reese Capers, Non Pareil
Reese Capers, Non Pareil, 3.5 Fluid ounce
$3.99$1.14/fl oz
Fresh oregano leaves
Wild Harvest  Organic Oregano
Wild Harvest Organic Oregano, 0.5 Ounce
$2.99$5.98/oz

Directions

Lemon Vinaigrette:

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

Salad:

  1. 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.
  2. Grease grill grate. Heat grill to medium.
  3. 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.
  4. Remove chicken from marinade; pat dry with paper towels. Discard marinade.
  5. 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.
  6. 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.
  7. Arrange the chicken, feta and vegetables on a large serving platter. Add olives and capers. Drizzle with remaining vinaigrette. Garnish with oregano.