Roasted Chicken, Focaccia and Olive Salad
- Makes: 4 servings
- Start to Finish to 30 mins
white wine vinegar or cider vinegar
Mediterranean seasoning blend or spaghetti seasoning
torn day-old garlic focaccia or Italian bread (6 ounces)
shredded deli-roasted chicken (12 ounces)
romaine hearts, cored and coarsely chopped
- For dressing, in a small bowl whisk together 4 tablespoons of the olive oil, the vinegar, seasoning blend, and sugar; set aside.
- In a 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add bread. Cook and stir for 5 minutes or until lightly toasted. Remove from skillet. Add dressing, chicken, and olives to skillet; cook and stir for 2 to 3 minutes or until chicken is heated through. Return bread to skillet; toss to coat.
- Arrange lettuce on four plates; top with chicken mixture. Serve immediately.
(Roasted Chicken, Focaccia and Olive Salad)Servings Per Recipe 4, cal. (kcal) 478, Thiamin (mg) 0, pro. (g) 21, Riboflavin (mg) 0, carb. (g) 22, vit. A (IU) 4470, Fat, total (g) 34, vit. C (mg) 19, chol. (mg) 83, sat. fat (g) 8, Monosaturated fat (g) 14, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 998, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, iron (mg) 4, Folate (µg) 0, calcium (mg) 101, Potassium (mg) 14, fiber (g) 3, Polyunsaturated fat (g) 2, sugar (g) 5