Chicken Salad: Roast Chicken Salad with Feta and Greens

posted by jenv71 08-20-102 9:29 AM

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.

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 roast chicken (see Double Roast Chicken)
1 cup assorted roasted vegetables (see Double Roast Chicken)
2 scallions, thinly sliced
2 tablespoons feta cheese, crumbled

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

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

Serves 1



Double Roast Chicken

6 medium onions, peeled and quartered
6 beets, peeled and quartered
8 new red and white potatoes, halved
8 carrots, peeled
4 sweet potatoes, peeled and quartered
1 acorn squash, sliced into 1-inch rounds and halved
2 four- to five-pound chickens, giblets removed, rinsed and dried
Salt and freshly ground black pepper
2 lemons, quartered
8 sprigs fresh thyme
3 tablespoons unsalted butter, room temperature


Heat oven to 425. Arrange about half of each of the vegetables in a 12-by-18-inch roasting pan. Place chickens over vegetables in pan; sprinkle cavities with salt and pepper. Fill each cavity with onion, lemon, and thyme. Tie legs together with kitchen twine. Arrange remaining vegetables around chickens.

Spread butter over chickens; sprinkle with salt and pepper. Roast until the skin is deep golden and crisp and the juices run clear when the skin is pierced, tossing the vegetables occasionally as they cook, 1 to 1 1/2 hours. An instant-read thermometer inserted into the breast should read 180. Remove from oven, and serve.

Makes 2 chickens


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