Roasted Chicken Salad with Garlic Toasts

3.0 (4)
Roasted Chicken Salad with Garlic Toasts

Rotisserie chickens have become all the rage in our local supermarkets—and why not? They can be the base of a quick, almost-homemade dinner in no time. Here, roasted chicken turns into an easy salad with some crusty garlic bread on the side.

Yield: 4 servings
Active Time: 20
Total Time: 20

Ingredients

  • 2 cloves garlic, peeled
  • 3 tablespoons cider vinegar or white-wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup Kalamata olives, pitted and chopped
  • 8 cups mixed salad greens
  • 4 1/2-inch slices whole-wheat country bread, toasted
  • 1 2-pound roasted chicken, (hot or cold), skin discarded, sliced into large pieces (see Ingredient Note)

Preparation

  1. Mince one garlic clove and whisk with vinegar, oil and olives in a medium bowl. Toss greens in the dressing to coat well.
  2. Rub each bread slice with the remaining garlic clove. (Discard garlic.) Divide the salad among 4 plates, place chicken on top and serve with the bread.

Tips & Notes

  • Ingredient Note: Store-bought rotisserie chicken is convenient and practical—but much higher in sodium than a home-roasted bird. Even the unseasoned varieties have been marinated or seasoned with salty flavorings. People with hypertension should think twice before choosing store-bought.
  • 4 ounces home-roasted chicken: 100 mg sodium
  • 4 ounces rotisserie chicken: 350-450 mg sodium

Nutrition

Nutrition Per Serving

calories 404
fat 17 g (3 g sat, 11 g mono)
cholesterol 90 mg
carbohydrates 21 g
protein 37 g
fiber 2 g
sodium 440 mg
potassium 353 mg

Nutrition Bonus Selenium (28% daily value), Vitamin A (15% dv).

Carbohydrate Serving 1 1/2

Exchanges 1 1/2 starch, 4 1/2 lean meat, 1 fat

From EatingWell February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006)