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.
Ingredients
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2 cloves garlic, peeled
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3 tablespoons cider vinegar or white-wine vinegar
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3 tablespoons extra-virgin olive oil
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1/4 cup Kalamata olives, pitted and chopped
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8 cups mixed salad greens
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4 1/2-inch slices whole-wheat country bread , toasted
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1 2-pound roasted chicken, (hot or cold), skin discarded, sliced into large pieces (see Ingredient Note)
Directions
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:
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 information
Calories 394, Total Fat 20 g, Saturated Fat 4 g, Monounsaturated Fat 12 g, Cholesterol 77 mg, Sodium 436 mg, Carbohydrate 21 g, Fiber 2 g, Protein 29 g, Potassium 293 mg. Daily Values: Vitamin A 15%. Exchanges: Starch 1.5,Lean Meat 4.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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