Vivace Estate Winery 2021 Unoaked Chardonnay VQA LENS with Loaded Greek Salad.

Look forward 👀 to summer whites and summer nights! Vivace Unoaked Chardonnay is a crisp and clean palette pleaser!! Be sure to visit the winery and enjoy a glass on their patio while you stock up! 😎

Vivace Estate Winery 2021 Unoaked Chardonnay VQA LENS

Alcohol/Vol:13%

Sugar Content:5 g/L

Sweetness – Extra Dry

This unoaked Chardonnay has aromas and flavours of ripe green apple, pear and citrus leading to a crisp, clean finish. Enjoy this light, citrusy white with oysters, grilled seafood or pasta in cream sauce

Loaded Greek Salad

Print Recipe

Everything you love about a Greek salad—but way more fun! Delivering a perfect blend of flavor and texture in every bite, this loaded salad is the perfect meal to throw together for your next at-home movie night or tailgate party.

Course Main Course, Salad

Cuisine Greek

Keyword chicken, Chickpea, feta

Prep Time 1 hour hr 30 minutes mins

Cook Time 29 minutes mins

Servings 8 servings

Ingredients

• 1 lb chickpeas (garbanzo beans) Cooked al dente
• ⅛ teaspoon paprika
• 1 teaspoon kosher salt
• ¾ cup diced plum tomatoes Vegetables Compliments of Lee and Maria’s Market
• ⅔ cup diced English cucumber Vegetables Compliments of Lee and Maria’s Market
• ¼ cup diced red onion Vegetables Compliments of Lee and Maria’s Market
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon fresh lemon juice Vegetables Compliments of Lee and Maria’s Market
• 2 tablespoons olive oil Olive Oils Compliments of Dressed by an Olive
• 2 teaspoons chopped fresh oregano
• 1 ½ teaspoons red wine vinegar
• ½ teaspoon black pepper
• ½ cup plain Greek yogurt
• ¼ cup sour cream
• 1 tablespoon chopped fresh dill
• 4 breast Greek style Chicken Sliced
• 6 ounces feta cheese crumbled (about 1 1/2 cups)
• 2 cups shredded romaine lettuce Vegetables Compliments of Lee and Maria’s Market
• ⅓ cup sliced pickled hot peppers
• ⅓ cup halved pitted kalamata olives

Instructions

• In a large pot add 1 pound chickpeas, salt, and enough water to cover them by 1 ½ – 2 inches. Bring the pot to a boil, cover with a lid and reduce heat to a simmer. Simmer chickpeas for 1 ½ hours for al dente and 2 hours for soft. Drain excess water and use cooked chickpeas as desired
• Preheat oven to 400°F. Toss together chickpeas, paprika, and 1/4 teaspoon of the salt on a small rimmed baking sheet. Bake in preheated oven 15 minutes.
• While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, oil, oregano, vinegar, and black pepper in a medium bowl; set aside. Stir together yogurt, sour cream, dill, and remaining 3/4 teaspoon salt in a small bowl. If desired, transfer yogurt mixture to a squeeze bottle. Set aside.
• Remove chickpeas from oven. Spread Lettuce evenly on a large rimmed baking sheet. Top evenly with chicken and feta.
• Top salad evenly with chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt mixture.

Notes

Vegetables Compliments of Lee and Maria’s Market

 

Olive Oils Compliments of Dressed by an Olive