Grilled Chicken Salad With Herb-Sherry Vinaigrette

from Parents Magazine

Grilled Chicken Salad With Herb-Sherry Vinaigrette
Yield: 2/3 cup dressing

Ingredients

  • 1/3 cup sherry vinegar
  • 1/2 lemon, juiced
  • 1/3 shallot, finely minced
  • 1 teaspoon oregano, chopped
  • 1 teaspoon basil, chopped
  • 1 teaspoon honey
  • Salt and pepper to taste
  • 1/3 cup extra-virgin olive oil
  • 6 - 8 ounces leftover chicken breast
  • 1 pound assorted garden greens, arugula, and baby spinach

Make It

1. Place first seven ingredients in a bowl.

2. Slowly whisk olive oil into mixture until emulsified.

3. Chill, then toss lightly over chicken and salad greens. Save leftover dressing in refrigerator.

Nutrition Facts

Amount Per Serving: cal. (kcal): 48, Fat, total (g): 5, sat. fat (g): 1, carb. (g): 1, sodium (mg): 42, calcium (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.
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