Leftover Chicken Chopped Salad with Red Pepper, Olives, and Feta
- 1/4 cup red wine vinegar
- 2 T Balsamic Vinegar
- 1 T Dijon Mustard
- 1 tsp. Italian Seasoning herb blend
- 1/2 tsp. Vege-Sal or salt
- 1 Cup extra virgin olive oil
- 1 cup diced leftover chicken breast, cut into pieces 1/2 inch square
- 1/4 cup chopped red pepper, cut into pieces 1/2 inch square
- 1/4 cup black olives, cut in half
- 2 large handfuls chopped romaine lettuce
- 2 T crumbled Feta cheese
- This recipe is gluten-free
- Produce
- Italian seasoning herb blend (1 tsp.)
- Romaine lettuce (2 large handfuls)
- Meat
- Chicken breast (1 cup)
- Condiments
- Balsamic vinegar (2 T)
- Black olives (1/4 cup)
- Dijon mustard (1 T)
- Red wine vinegar (1/4 cup)
- Cooking & Baking
- Olive oil, extra virgin (1 Cup)
- Red pepper (1/4 cup)
- Vege-sal or salt (1/2 tsp.)
- Dairy
- Feta cheese (2 T)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published May 10, 2011 (1 year ago).
5 people saved this recipe.
