Roasted Chicken Salad with Garlic Toasts

  • Active Time 20m
  • Total Time 20m

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.


  • 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
  • Four 1/2-inch slices whole-wheat country bread, toasted
  • One 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


Mince 1 garlic clove and whisk with the vinegar, oil and olives in a medium bowl. Toss the greens in the dressing to coat well.

Rub each bread slice with the remaining garlic clove. (Discard the garlic). Divide the salad among 4 plates, place the chicken on top and serve with the bread.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9051

nutrition information per serving

394 calories; 20g total fat; 4g total saturated fat; 77mg cholesterol; 436mg sodium; 21g carbohydrates; 2g fiber; 29g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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