This recipe uses leftover chicken and vegetables from Chicken Kebabs with Yogurt-Tahini Sauce.
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
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
-
Place greens in a large, shallow bowl. Arrange grilled chicken and vegetables on top of greens. Scatter feta, chickpeas and olives on salad.
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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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