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
Recipe from
More From Allyou
Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Calories: 557
- Fat: 44g
- Saturated fat: 8g
- Protein: 33g
- Carbohydrate: 20g
- Fiber: 4g
- Cholesterol: 83mg
- Sodium: 1133mg
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.
Grilled Chicken Salad Recipe at a Glance
- COURSE: Main Dishes, Salads
- CONVENIENCE: Family, Make-Ahead
- MAIN INGREDIENT: Poultry, Vegetables
- PUBLICATION: All You
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