Grilled Chicken Salad
- 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
- Place greens in a large, shallow bowl. Arrange grilled chicken and vegetables on top of greens. Scatter feta, chickpeas and olives on salad.
- 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.
mixed greens, chicken, grilled vegetables, feta, chickpeas, olives, balsamic vinegar, mustard, extravirgin olive oil, salt
Taken from www.myrecipes.com/recipe/grilled-chicken-salad (may not work)