Photo: Ryan Benyi; Styling: Susan Vajaranant
Prep Time
10 Mins
Yield
Serves 6

This recipe uses leftover chicken and vegetables from Chicken Kebabs with Yogurt-Tahini Sauce.

How to Make It

Step 1

Place greens in a large, shallow bowl. Arrange grilled chicken and vegetables on top of greens. Scatter feta, chickpeas and olives on salad.

Step 2

Combine balsamic vinegar and mustard in a small bowl. While whisking constantly, drizzle in olive oil in a steady stream. Season with salt and pepper. Toss salad with about 1/2 cup vinaigrette. Serve immediately, passing remaining vinaigrette on the side.

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