Roasted Chicken Salad with Garlic Toasts
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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.
Times
- Prep Time : 20 min min
- Ready Time : 20 min
Servings
4 servings
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
- 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.
Contributed by: EatingWell.com
About Eating Well
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Meat , Main, Salads , Lag BaOmer, Super Bowl, Tu B’shevat , American , Dinner Tonight, Make Ahead, No Cook, Quick (under 30 minutes) , Comfort Food, Summer Salad , Chicken, Rice, Grains, & Pasta, Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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