2cupsof assorted veggies cut into bite size pieces( I used sliced radishes, carrots, zucchini, spinach, green onions, and cherry tomatoes)
1large cooked chicken breast, shredded
½cupcrumbled feta or goat cheese
Combine the shallot, parsley, thyme, vinegar and oil in a small blender or food processor. Add in a pinch of salt and several grinds of pepper. Blend until smooth and emulsified.
In a large bowl, combine the remaining ingredients and toss together briefly. Pour the dressing over and then toss to combine and coat everything.
You are going to have to do some tasting for seasoning here. You will most definitely need more salt and pepper and maybe more vinegar or oil. It’s going to be a little different every time you make this salad.
This will keep in the fridge for 3 or 4 days. It’s a wonderful lunch/picnic/potluck dish.