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 blocks (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.
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