Roasted Chicken Salad with Garlic Toasts
Chicken
4 servings | Active Time: 20 minutes | Total Time: 20 minutes
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
- Mince one garlic clove and whisk with vinegar, oil and olives in a medium bowl. Toss greens in the dressing to coat well.
- 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.
From EatingWell: February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006)
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