This salad will make a great lunch fare or even better, a full meal deal, served with a warm roll and chilled glass of your favourite……
This is a good meal for 4 people.
- 1 tsp. dried oregano
- 1 lime, zested and juiced
- 1 garlic clove, minced
- 2 tbsp. olive oil
- 4 chicken breasts, skinless
- pinch of salt and pepper
- 1 (170g) container of Feta cheese
- 1/4 cup water
- 1/2 large English Cucumber, diced small
- 3/4 lb. baby new potatoes, cooked and halved
- 1/2 small watermelon, cut in 4 wedges
- 4 dried apricots, thinly sliced
In a small bowl, whisk together the oregano, lime zest and one half of the juice, garlic clove and oil. Set aside.
Season the chicken breasts with salt and pepper and place in a shallow dish. Pour the vinaigrette over the chicken and turn to coat well. Cover with plastic wrap and refrigerate for 30-45 minutes. Preheat barbecue.
Grill on high heat for 5 minutes per side until cooked through. Slice in 1/4 inch strips and set aside.
In a blender make the dressing by pureeing the Feta cheese, water, remaining lime juice, salt and pepper. Process until smooth. If needed, add more water.
In a bowl, combine the cucumber, potatoes and half of the dressing and toss gently. Place this in a bowl, add the chicken slices on top, sprinkle with the apricot and drizzle with the remaining dressing. On the side of the plate, add the watermelon wedge. Serve immediately.
