Roasted Chicken Salad with Garlic Toasts

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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. Source: EatingWell Magazine, February/March 2005

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Ingredients

Directions

  • Mince one garlic clove and whisk with vinegar, oil and olives in a medium bowl. Toss greens in the dressing to coat well.

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  • 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

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

Nutrition Facts

Serving Size: 11/2 cups salad; 3 oz. chicken & 1 slice bread
Per Serving:
359 calories; 16.4 g total fat; 2.6 g saturated fat; 76 mg cholesterol; 445 mg sodium. 331 mg potassium; 21.1 g carbohydrates; 1.6 g fiber; 26.9 g protein; 641 IU vitamin a iu; 6 mg vitamin c; 32 mcg folate; 32 mg calcium; 1 mg iron; 33 mg magnesium;
Exchanges:

1 1/2 starch, 4 1/2 lean meat, 1 fat

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