I served this "salad" the other night and my husband and I thought it was amazing! I used rotisserie chicken- which totally saved on time! And with Thanksgiving coming up, I thought left-over turkey would make a great substitute for the chicken! Serve with a good, crusty bread! Enjoy!
Mustard Vinaigrette:
3 Tbl balsamic vinegar
1/2 tsp sugar
1/2 tsp salt
1/2 tsp freshly ground pepper
1/3 cup olive oil
2 tsp Dijon mustard
1 garlic cloves, chopped
In a bowl with a cover, combine the vinegar, sugar, salt, and pepper, Dijon mustard, and garlic. Cover and shake to blend. Add the oil and whisk or shake until emulsified.
Salad:
1 rotisserie chicken (I only use the white breast meat) shredded or cut into bite-sized pieces
6 small red potatoes, quartered
1 large red onion, cut into wedges
2 red peppers, cut into 1-inch squares
1 head garlic, separated into cloves and peeled
1/2 c. drained marinated artichoke hearts, thinly sliced
1 c. haricot verts (French green beans), trimmed, cut into 3 inch lengths (I put these beans in raw, but, if you prefer, roast them on 400F for 5 minutes or so...just until crisp tender)
12 basil leaves, chopped
4 oz. feta cheese
Preheat the oven to 375.
Prepare a large, rimmed baking sheet by lining it with foil and spraying with cooking spray. Combine the potatoes, onion, red peppers, garlic, and salt & pepper to taste and place all on the baking sheet. Toss together with just enough olive oil to coat the vegetables. Roast in the oven, stirring occasionally, until the vegetables are tender but still hold their shape when pierced with a fork, about 30 minutes. Transfer to the bowl with the chicken.
Add the artichoke hearts, green beans and basil leaves. Toss with vinaigrette. Let chill in the refrigerator for at least two hours.
Divide vegetable mixture between two plates. Sprinkle each dish with feta cheese. Enjoy!
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