Tuesday, June 7, 2011

Grilled Chicken Salad

Now that you have made the yummy kebab's it's time to use the other 6 that we stored.

Grilled Chicken Salad

  • 8 c. mixed greens
  • All chicken and veggies left over
  • 4 oz. feta cheese
  • 1c. drained and rinsed canned chickpeas
  • 12 pitted kalamata olives
  • 3TBL balsamic vinegar
  • 2Tsp. Dijon mustard
  • 3/4c. EVOO
Place greens in a large shallow bowl. Arrange chicken and veggies on top. Scatter cheese, chickpeas and olives on salad.

Combine balsamic and mustard in a small bowl. While whisking constantly, drizzle in EVOO. Season with salt and pepper. Toss salad with about 1/2 c. vinaigrette. Serve immediately.
Picture and recipe from All You Magazine.

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