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.
|Prep Time:||20 minutes|
|Ready in:||20 minutes|
|Ease of Prep:||Easy|
|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)|
- 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.
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
Health Advantages: low carb, low sat fat, low sodium, heart healthy.
|Servings Per Recipe: 4|
|Amount Per serving|
|Calories:||394 cal||Carbohydrate Servings:||1 1/2|
|Carbohydrates:||21 g||Dietary Fiber:||2 g||Cholesterol:||77 mg|
|Fat:||20 g||Sodium:||436 mg||Saturated Fat:||4 g|
|Protein:||29 g||Potassium:||293 mg||Monounsaturated Fat:||12 g|
|Nutrition Bonus:||Selenium (28% daily value), Vitamin A (15% dv).|