EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|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|
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
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