Photo: Ryan Benyi; Styling: Susan Vajaranant
This recipe uses leftover chicken and vegetables from Chicken Kebabs with Yogurt-Tahini Sauce.
Yield:
Serves 6
Cost per Serving:
$4.36
Recipe from
More from MyRecipes
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.
June 2011
