Chicken Feta Salad with Orange Ginger Preserve Dressing Recipe

For The Dressing:

1⁄4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon of the feta brine
10ml Akaka Falls Farm Orange Ginger Preserve
1 tablespoon fresh dill, chopped
1⁄2 teaspoon dried oregano
1⁄4 teaspoon sea salt
1 clove garlic, very finely minced
Juice from 1⁄2 lemon
For The chicken Salad:
2 bell peppers, chopped
1cucumber, chopped
1 pint cherry or grape tomatoes, cut in half
1⁄4 small red onion, thinly sliced
1⁄2 cup feta cheese, crumbled or cut into small pieces
1⁄2 cup pitted kalamata olives
1 grilled chicken breast

Start with the dressing, mix the olive oil, both vinegars, feta brine, dill,
oregano, sea salt, garlic, preserve and lemon juice in a medium-sized
bowl.
Add all chopped veggies in a bowl topped with feta cheese, grilled
chicken and olives. Pour the dressing over the top and toss to coat.

Recipe by Charbel Aoun

chef-charbel-aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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