Roast Chicken Salad with Feta and Greens

This satisfying salad can be made with the recipe for Double Roast Chicken or any other roast chicken and roasted vegetable leftovers.

  • Servings: 1

Source: Martha Stewart Baby, Special Issue 2000


  • 2 tablespoons freshly squeezed lemon juice
  • 6 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 cups salad greens
  • 1 cup shredded Double Roast Chicken
  • 1 cup assorted roasted vegetables (reserved from Double Roast Chicken recipe), cut into bite-sized pieces
  • 2 scallions, thinly sliced
  • 2 tablespoons feta cheese, crumbled


  1. In a small bowl, whisk together lemon juice and olive oil until combined. Season with salt and pepper; set the vinaigrette aside.

  2. Arrange the salad greens, chicken, and vegetables on a dinner plate. Sprinkle with scallions and feta cheese, and drizzle with reserved vinaigrette. Serve.

Cook's Notes

White-wine vinegar may be substituted for the lemon juice.


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