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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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This recipe uses leftover chicken and vegetables from Chicken Kebabs with Yogurt-Tahini Sauce. Ingredients:
8 cups lightly packed mixed greens |
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 |
Directions:
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.
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