Grilled Chicken Salad

Photo: Ryan Benyi; Styling: Susan Vajaranant
This recipe uses leftover chicken and vegetables from Chicken Kebabs with Yogurt-Tahini Sauce.

Yield:

Serves 6

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 557
Fat 44 g
Satfat 8 g
Protein 33 g
Carbohydrate 20 g
Fiber 4 g
Cholesterol 83 mg
Sodium 1133 mg

Ingredients

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

Preparation

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.

Note:

June 2011