Small price, big flavor
Your family will love this entree salad that is nutritious, delicious and affordable.
Photo by Gina Moore
Serves 4
Total cost: $8.55
Lemon vinaigrette
¼ cup lemon juice
1/3 cup garlic flavored/infused olive oil
1 tablespoon honey
½ teaspoon kosher salt
¼ teaspoon black pepper, freshly ground
Salad
2 cups pasta, cooked (your favorite)
2 cups shredded leftover or rotisserie chicken
¼ red onion, thinly sliced
½ cup grape tomatoes, halved
¼ cup Kalamata olives, halved
¼ cup basil, roughly chopped
¼ cup toasted pine nuts, optional
½ cup feta cheese, crumbled
In a small measuring cup, whisk together lemon juice, olive oil, honey, salt and pepper. Set aside until ready to use, or refrigerate in a small glass jar for up to two weeks.
In a large salad bowl, toss together pasta, chicken, onion, tomatoes, olives and basil. Add half of the vinaigrette and toss until all ingredients are covered. Finish by adding the nuts and feta and tossing very lightly. Adjust seasoning if necessary. Please note that the pasta will soak up a lot of vinaigrette. Plate salad and serve with remaining vinaigrette.
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