Options

Format:
Include:
PRINT
See more
Photo: Ryan Benyi; Styling: Susan Vajaranant Photo by: Photo: Ryan Benyi; Styling: Susan Vajaranant

Grilled Chicken Salad

This recipe uses leftover chicken and vegetables from Chicken Kebabs with Yogurt-Tahini Sauce.

All You JUNE 2011

  • Yield: Serves 6
  • Prep time:10 Minutes
  • Cost Per Serving:$4.36

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.

Nutritional Information

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

Go to full version of

Grilled Chicken Salad recipe

advertisement