Ingredients
Serves 1
- 2 tablespoons freshly squeezed lemon juice
- 6 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 cups salad greens
- 1 cup , cut into bite-sized pieces, from each of assorted vegetables and roast chicken recipe2201
- 1 cup assorted roasted vegetables, (see Double Roast Chicken)
- 2 scallions, thinly sliced
- 2 tablespoons feta cheese, crumbled
Directions
- 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.