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.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: 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)

1. Mince one garlic clove and whisk with vinegar, oil and olives in a medium bowl. Toss greens in the dressing to coat well.
2. 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 INFORMATION: Per serving: 394 calories; 20 g fat (4 g sat, 12 g mono); 77 mg cholesterol; 22 g carbohydrate; 29 g protein; 2 g fiber; 435 mg sodium; 1413 mg potassium.


Nutrition bonus: Selenium (28% daily value), Vitamin A (15% dv).

TIP: 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