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.

Roasted Chicken Salad with Garlic Toasts
Nutritionist Tested & Approved

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)

Directions
  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.

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


Nutritional Facts

Servings
4
Calories
404
Carbohydrates
21g
Cholesterol
90mg
Dietary Fiber
2g
Fat
17g
Monounsaturated Fat
11g
Potassium
353mg
Protein
37g
Saturated Fat
3g
Sodium
440mg
Bonus
Selenium (28% daily value)
Vitamin A (15% dv)
Carbohydrate Servings
1 1/2
Exchanges
1 1/2 starch
4 1/2 lean meat
1 fat

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chicken salad EatingWell Meal Plan