Michael Psilakis' Grecian Grilled Chicken 'Cole Slaw'
A Simple Salad With Mediterranean Flavors
Owner of MP Taverna shows how to turn leftover chicken into a Grecian pasta salad.
From the kitchen of Michael Psilakis
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Servings:4
Difficulty: Easy
Cook Time: min
Chicken leftovers can get a little boring in the summer. Grilled leftover chicken is added to a Mediterranean cole slaw as a way to beat the boring dinner blues.
Ingredients
Cooking Directions
Combine all ingredients excluding feta in a large mixing bowl and toss to combine.Top with crumbled feta. Serve.
For the vinaigrette:
In a food processor, combine the vinegar, grilled onion, basil, thyme, mustard, garlic, shallots, oregano, salt and pepper. With the motor running, drizzle in the olive oil until smooth. Add salt and pepper if desired.
Recipe courtesy Michael Psilakis.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe Summary
Main Ingredients: cabbage, kalamata olives, roasted peppers, grilled chicken
Course: Salad
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