Roasted Chicken Salad with Garlic Toasts
http://www.eatingwell.com/recipes/roasted_chicken_salad_with_garlic_toasts.html
From EatingWell: February/March 2005, 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.
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.
Nutrition
Per serving : 394 Calories; 20 g Fat; 4 g Sat; 12 g Mono; 77 mg Cholesterol; 21 g Carbohydrates; 29 g Protein; 2 g Fiber; 436 mg Sodium; 293 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.
- 4 ounces home-roasted chicken: 100 mg sodium
- 4 ounces rotisserie chicken: 350-450 mg sodium