- Calories 557
- Fat 44g
- Satfat 8g
- Protein 33g
- Carbohydrate 20g
- Fiber 4g
- Cholesterol 83mg
- Sodium 1133mg
Grilled Chicken Salad
Photo: Ryan Benyi; Styling: Susan Vajaranant
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.
