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
Cost per Serving: $4.36
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Nutritional Information

Amount per serving
  • Calories: 557
  • Fat: 44g
  • Saturated fat: 8g
  • Protein: 33g
  • Carbohydrate: 20g
  • Fiber: 4g
  • Cholesterol: 83mg
  • Sodium: 1133mg


  • 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


  1. 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. 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.
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