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Grilled Chicken Salad

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.


  • 8 cups lightly packed mixed greens
  • 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

Nutrition Information

  • calories 557
  • fat 44 g
  • satfat 8 g
  • protein 33 g
  • carbohydrate 20 g
  • fiber 4 g
  • cholesterol 83 mg
  • sodium 1133 mg

How to Make It

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

  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.