Good Morning America Recipes

Michael Psilakis' Grecian Grilled Chicken Pasta Salad

An Easy Family Dinner the Kids Will Love

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Owner of MP Taverna shows how to turn leftover chicken into a Grecian pasta salad.
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Servings:4
Difficulty: Easy
Cook Time: min

It's easy to get tired of the leftover grilled chicken in the fridge. Michael Psilakis livens up leftovers with this chicken and pasta salad recipe.

Ingredients

  • 2 large leftover grilled chicken breast
  • ?? pound pasta
  • ?? cup each kalamata Olives, roasted peppers, sun-dried tomato, chopped grilled onion& pepperoncini
  • 1/3 cup crumbled feta
  • 6 fresh basil leaves (optional)
  • ?? red wine vinaigrette
  • For the vinaigrette:
  • ?? cup red wine vinegar
  • 1 small grilled onion
  • 6 leaves basil
  • 1 teaspoon picked thyme
  • 2 tablespoons Dijon mustard
  • 6 small cloves garlic, smashed
  • 2 shallots, thickly sliced
  • 2 tablespoons dry Greek oregano
  • 1 tablespoon kosher salt
  • 1 tablespoon coarsely cracked black pepper
  • ?? cup extra-virgin olive oil
  • 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.

    Recipes courtesy Michael Psilakis.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: peppers, tomato, pepperoncini

    Course: Dinner


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