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




Ingredient Checklist


Instructions Checklist
  • 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

Nutrition Facts

11/2 cups salad; 3 oz. chicken & 1 slice bread
359 calories; protein 26.9g; carbohydrates 21.1g; dietary fiber 1.6g; sugars 0.2g; fat 16.4g; saturated fat 2.6g; cholesterol 76.2mg; vitamin a iu 640.6IU; vitamin c 6.4mg; folate 32.2mcg; calcium 31.6mg; iron 1.4mg; magnesium 33.3mg; potassium 330.8mg; sodium 444.9mg; thiamin 0.1mg.

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