All grilled chicken left over from Chicken Kebabs with Yogurt-Tahini Sauce
All grilled vegetables left over from Chicken Kebabs with Yogurt-Tahini Sauce
4 ounces feta, crumbled
1 cup drained and rinsed canned chickpeas
12 pitted kalamata olives
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
3/4 cup extra-virgin olive oil
Salt and pepper
How to Make It
Place greens in a large, shallow bowl. Arrange grilled chicken and vegetables on top of greens. Scatter feta, chickpeas and olives on salad.
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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