We had a bunch of leftover grilled chicken breasts. We mixed them up with a bunch of our CSA crops for a tasty light summer dinner.
Stacie & Tim Mruk
1 large grilled chicken breast, pulled from the bone and chopped
Lemon vinaigrette (1/2 cup olive oil, 3 Tbsp fresh lemon juice, 1/2 tsp grated lemon zest, 1 1/2 tsp mustard, salt & pepper to taste)
2 chopped garlic tops, sautéed
2-3 stems fresh oregano, chopped
2-3 oz. crumbled feta cheese
Combine all ingredients with a few Tbsp of vinaigrette and toss. Serve over fresh spinach (also tossed with vinaigrette).