Garlic and Herb Whipped Feta with Grilled Chicken
This Garlic and Herb Whipped Feta with Grilled Chicken Salad is fresh, bright and loaded with Mediterranean flavours.
Servings: 4 servings
Ingredients
For the Whipped Feta:
- 7 ounces feta cheese
- ¼ cup Greek yogurt
- 1 clove garlic finely chopped
- 1/8 cup fresh parsley
- 1/8 cup fresh dill
For the Grilled Chicken Salad:
- 2 chicken breasts
- 4 tablespoons extra-virgin olive oil divided
- Juice of 1 lemon divided
- 2 cloves garlic finely chopped
- ½ teaspoon dry marjoram
- ½ teaspoon dry thyme
- ½ teaspoon dry oregano
- ½ teaspoon kosher salt plus extra
- ¼ teaspoon freshly-cracked black pepper plus extra
- 1 red onion sliced into ¼” discs
- 2 heads romaine lettuce thinly sliced, substitute 1 small head iceberg lettuce
- 3 green onions thinly sliced
- 2 Persian cucumbers thinly sliced
- 1 pint cherry tomatoes halved
- 1/8 cup fresh dill roughly chopped
- 4 pickled peperoncini peppers optional, substitute pickled hot peppers of choice
Instructions
For the Whipped Feta:
- Add the feta, yogurt, garlic, parsley and dill to a food processor and blend on high until completely smooth and creamy. You may need to wipe down the sides of the container from time to time.
- Transfer to a bowl or mason jar and keep refrigerated up to 5 days.
For the Grilled Chicken Salad:
- In a shallow bowl, combine the chicken breasts, 2 tablespoons of the olive oil, juice of half a lemon, garlic, marjoram, thyme, oregano, salt and pepper. Toss to coat, cover and refrigerate 1 to 4 hours.
- When ready to cook, preheat your Traeger Grill to 500 F.
- Drizzle both sides of the red onion slices with a small amount of olive oil and lightly season with salt and pepper.
- Place the chicken breasts and red onion on the grill, close the grill door and cook until grill marks form, around 6 minutes. If using a conventional grill, cook the chicken over medium heat. Flip and cook the other side until grill marks form and the thickest part of the chicken registers 160F. Transfer the chicken and onions to a board and cover with foil to keep warm. Let the chicken rest at least 5 minutes before slicing.
- In a large bowl, combine the lettuce, green onion, cucumber, tomatoes, and dill. Drizzle with 2 tablespoons olive oil and the remaining lemon juice. Lightly season with salt and pepper to taste and toss to coat.
- To serve, spoon the whipped feta onto individual plates. Top with the salad and sliced chicken. Garnish with pickled pepperoncini peppers and enjoy immediately.