Orzo Feta Salad with Grilled Shrimp/Chicken and Mint-Scallion Chutney

Featured by Niner Wine Estates in the Gold Wine Club.
Orzo Feta Salad with Grilled Shrimp/Chicken and Mint-Scallion Chutney


Delicious and unique alternative to traditional pasta salad. Bursting with fresh flavors and topped with homemade chutney, everyone will love this dish. Try pairing it with the Niner 2006 Sauvignon Blanc.

Yield: 4
Prep Time: 145 Minutes
Cook Time: 90 Minutes


Shrimp/Chicken Ingredients:
• 1 Pound (about 24) Medium Shrimp, shelled and de-veined or 1 Pound Chicken
• Extra-Virgin Olive Oil
• Salt and freshly ground Pepper
• 4 Skewers

Chutney Ingredients:
• 2 1/2 Cups (about 40) fresh Mint Leaves
• 5 Scallions, white parts only, chopped
• 2 Tablespoons slivered almonds, toasted
• 1/8 Teaspoon Kosher Salt

Salad Ingredients:
• 1/2 Pound Orzo
• 1 Cup slivered fresh basil leaves
• 8 Ounces Feta Cheese, crumbled (about 1 cup)
• 3/4 Cup Slivered Almonds, toasted
• 1 Cup fresh Spinach Leaves, slivered (about 2 ounces)
• 1/3 Cup fresh Lemon Juice
• Salt and freshly ground Pepper


Place 6 shrimp or cubed pieces of chicken on each skewer. Coat with Extra-Virgin Olive Oil and salt and pepper to taste. Cover and set aside for up to 1 hour at room temperature or 2 hours refrigerated.

In a food processor or blender, combine all chutney ingredients. Process until the ingredients are uniformly chopped into tiny pieces, about 30 seconds. The chutney will be chunky. Cover and set aside for up to 2 hours at room temperature or overnight in the refrigerator.

Bring a medium-large pot of salted water to boil. Add the orzo and cook until firm but tender, about 6 minutes. Drain, and immediately run cold water over pasta. Drain well and place in a large bowl. Add Extra-Virgin Olive Oil to the orzo and mix to coat. Then add all the remaining ingredients. Mix well. Taste, and add more salt and pepper if needed. Let sit at room temperature for about 1 hour to let the flavors meld together. In the middle of four dinner plates, spoon about 1 cup of the salad.

Prepare a grill, or preheat the broiler. Grill or broil the shrimp for 2 to 3 minutes on one side (or, if using chicken, grill or broil until well cooked). Turn and cook for 1 to 2 minutes more or until they feel slightly firm to the touch and have turned pink. Place each skewer diagonally across the salad. Spoon a little chutney across the shrimp, and serve immediately. Serve any remaining chutney on the side.

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