The EatingWell Healthy in a Hurry Cookbook (2006)
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.
Active Time: 20 minutes |
Total Time: 20 minutes
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.
Per serving :
17 g Fat;
3 g Sat;
11 g Mono;
90 mg Cholesterol;
21 g Carbohydrates;
37 g Protein;
2 g Fiber;
440 mg Sodium;
353 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 4 1/2 lean meat, 1 fat
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.