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Roasted Chicken Salad with Garlic Toasts
Roasted Chicken Salad with Garlic Toasts
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From: EatingWell Magazine, February/March 2005
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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 cloves garlic, peeled
- 3 tablespoons cider vinegar or white-wine vinegar
- 3 tablespoons extra-virgin olive oil
- ¼ cup Kalamata olives, pitted and chopped
- 8 cups mixed salad greens
- 4½-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
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- 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
- Serving size: 1½ cups salad; 3 oz. chicken & 1 slice bread
- Per serving: 359 calories; 16 g fat(3 g sat); 2 g fiber; 21 g carbohydrates; 27 g protein; 32 mcg folate; 76 mg cholesterol; 0 g sugars; 0 g added sugars; 641 IU vitamin A; 6 mg vitamin C; 32 mg calcium; 1 mg iron; 445 mg sodium; 331 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 1½ starch, 4½ lean meat, 1 fat
