Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Martha Stewart Baby, Special Issue 2000, Martha Stewart Baby, 2000, Martha Stewart Baby, 2000

Gallery

Recipe Summary

Servings:
1
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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Reviews (1)

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/03/2018
Delicious way to eat the Double Roasted Chicken leftovers.