Roasted Chicken Salad with Garlic Toasts

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.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Roasted Chicken Salad with Garlic Toasts

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    2 cloves garlic, peeled 8 cups mixed salad greens
    3 tablespoons cider vinegar or white-wine vinegar 4 1/2-inch slices whole-wheat country bread, toasted
    3 tablespoons extra-virgin olive oil 1 2-pound roasted chicken, (hot or cold), skin discarded, sliced into large pieces (see Ingredient Note)
    1/4 cup Kalamata olives, pitted and chopped


    Prep: 20 min Total: 30 min (Quick)
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    • 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 information

    2 g
    17 g
    Saturated Fat:
    3 g
    21 g
    37 g
    440 mg
    Monounsaturated Fat:
    11 g
    1 1/2 starch, 4 1/2 lean meat, 1 fat
    90 g
    Carbohydrate Servings:
    1 1/2
    353 mg
    Nutrition Bonus:
    Selenium (28% daily value), Vitamin A (15% dv).
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