Grilled Chicken and Feta Nicoise Salad

Grilled Chicken and Feta Nicoise Salad

A delicious lunch or dinner salad. Pair with grilled pita and delicious Rose such as Villa Wolf Rose of Pinot Noir. 
Serves 8

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

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 chunks (8 ounces each) Feta cheese
1 cup pitted Delallo 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.