You know what’s sexy? A huge block of feta acting as the majority stakeholder of a salad. Greek salads are the runway to feta, so they’re up there on my list of favorite things. I always crave them, especially when the weather gets a little warmer and the grill gets warmed up.
Ingredients
- 1 package chicken breast (~1.5lb)
- 2 red bell peppers
- 1 red onion
- 2 tomatoes
- 1 lemon
- feta cheese
- pine nuts
- dressing / marinade:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- juice of 1 lemon
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- salt and pepper
Instructions
- Prepare the marinade by mixing all together in a bowl. Divide in two.
- Use half as a marinade and cover with chicken for 2 hours (refrigerated).
- Save the other half as salad dressing. Add 1-2 tsp of honey and combine well.
- Grill red bell peppers, red onion, tomatoes, and lemons on grill and skewers.
- Prepare salads with pine nuts, feta cheese, vegetables, and chicken skewers.
- Top with leftover dressing.