No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roast Chicken Salad with Feta and Greens

This satisfying salad can be made with the recipe for Double Roast Chicken or your own roast chicken and roasted vegetable leftovers. White-wine vinegar may be substituted for the lemon juice.

  • servings: 1

advertisement

advertisement

Ingredients

  • 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 (see Double Roast Chicken)
  • 2 scallions, thinly sliced
  • 2 tablespoons feta cheese, crumbled

Directions

  1. Step 1

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

  2. Step 2

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

Source
Martha Stewart Baby, Special Issue 2000

advertisement

advertisement