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Roasted Chicken Salad with Garlic Toasts

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  4 servings
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.
RECIPE 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)

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
Roasted Chicken Salad with Garlic Toasts Recipe at Cooking.com
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 394
Fat. Total: 20g
Protein: 29g
Carbohydrates, Total: 21g
Fat, Saturated: 4g
Fiber: 2g
Cholesterol: 77mg
Sodium: 436mg
% Cal. from Fat: 46%
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