Roasted Chicken Salad with Garlic Toast

Per Serving:

394 calories
20 g fat (4 g sat, 12 g mono)
77 mg cholesterol
22 g carbohydrates
29 g protein
2 g fiber
435 mg sodium

 

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

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 chicken.

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 four plates, place chicken on top and serve with the bread.

Yield: 4 servings