3 tbsp (45 mL) extra-virgin olive oil
2 tsp (10 mL) fresh lemon juice
1 tsp (5 mL) red wine vinegar
1/2 tsp (2 mL) each dried oregano and dried Italian herb seasoning
1/4 tsp (1 mL) each salt and pepper
1 clove garlic, pressed through garlic press
4 boneless skinless Ontario Chicken Breasts (about 1 lb/500 g)
2 cups (500 mL) chunks Ontario Greenhouse Tomatoes
1 piece (5-inches/12 cm) Ontario Greenhouse Cucumber, cut into chunks
1 Ontario Greenhouse Sweet Yellow or Orange Pepper, cut into chunks
1/4 cup (50 mL) thinly sliced Ontario Red Onion
6 pitted Kalamata olives, halved
1/4 cup (50 mL) crumbled Ontario Feta Cheese
1
In large bowl, whisk together oil, lemon juice, vinegar, oregano, Italian seasoning, salt, pepper and garlic. Transfer 4 tsp (20 mL) of dressing to glass bowl; add chicken and turn to coat. (Make-ahead: Cover and refrigerate for 30 minutes or up to 1 day.)
2
3
To remaining dressing, add tomatoes, cucumber, yellow pepper, onion and olives; toss and set aside.
4
5
Place chicken on greased grill over medium heat (350°F/180°C). Grill, covered, for 6 to 8 minutes per side or until no longer pink inside and a thermometer inserted in thickest part of chicken registers 165°F (74°C). Divide chicken and salad among serving plates and sprinkle with cheese.
Ingredients
3 tbsp (45 mL) extra-virgin olive oil
2 tsp (10 mL) fresh lemon juice
1 tsp (5 mL) red wine vinegar
1/2 tsp (2 mL) each dried oregano and dried Italian herb seasoning
1/4 tsp (1 mL) each salt and pepper
1 clove garlic, pressed through garlic press
4 boneless skinless Ontario Chicken Breasts (about 1 lb/500 g)
2 cups (500 mL) chunks Ontario Greenhouse Tomatoes
1 piece (5-inches/12 cm) Ontario Greenhouse Cucumber, cut into chunks
1 Ontario Greenhouse Sweet Yellow or Orange Pepper, cut into chunks
1/4 cup (50 mL) thinly sliced Ontario Red Onion
6 pitted Kalamata olives, halved
1/4 cup (50 mL) crumbled Ontario Feta Cheese