Monday, August 22, 2011

mmmmm, mondays: chicken-feta salad

this is a great summer dinner. serve it with some yummy bread and you'll have a fabulous, easy meal for your family.

chicken-feta salad

one head or 1-2 bags of red leaf or butter lettuce (red leaf is my personal fav)

4 boneless, skinless chicken breasts or 1 rotisserie chicken

1 bunch green onions - diced

1 bag slivered almonds - roasted in the oven at 400 until golden brown

1 small container of feta cheese - crumbled

1 can of mandarin oranges

if using chicken breasts, boil the chicken breasts until thoroughly cooked. i like to add garlic, worcestershire sauce and chicken bullion to my water to flavor the chicken as it cooks. when the chicken is cooked, cool and cut into bite-sized chunks. if you want something different, purchase a rotisserie chicken at the grocery store and pull off all the meat from the chicken. cut large pieces into bite sized chunks.

cut the mandarin oranges in half. reserve the liquid from the canned oranges to use for the salad dressing.

wash and dry the lettuce and tear into bite-sized pieces. place in a large salad bowl.

layer the feta cheese, chicken, mandarin oranges, green onions and slivered almonds over the lettuce. chill until ready to serve.

salad dressing

1/2 cup juice/liquid from canned mandarin oranges

4 T. canola oil

4 T. white wine vinegar

2 t. dijon mustard

1/4 t. ground ginger

1/4 t. black pepper

mix the above ingredients well. serve along side the salad. (this dressing will separate so if you plan to make it in advance, be sure to mix well again before serving.)


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