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 All You

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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Chicken Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy