Roasted Chicken, Focaccia and Olive Salad | Midwest Living

Roasted Chicken, Focaccia and Olive Salad

Roasted Chicken, Focaccia and Olive Salad

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  • Makes: 4 servings
  • Start to Finish 30 mins

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  • 5 tablespoons olive oil
  • 1/4 cup white wine vinegar or cider vinegar
  • 2 teaspoons Mediterranean seasoning blend or spaghetti seasoning
  • 1 teaspoon sugar
  • 3 cups torn day-old garlic focaccia or Italian bread (6 ounces)
  • 2 cups shredded deli-roasted chicken (12 ounces)
  • 3/4 cup pitted olives
  • 3 romaine hearts, cored and coarsely chopped


  1. For dressing, in a small bowl whisk together 4 tablespoons of the olive oil, the vinegar, seasoning blend, and sugar; set aside.
  2. 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.
  3. Arrange lettuce on four plates; top with chicken mixture. Serve immediately.

Nutrition Facts

(Roasted Chicken, Focaccia and Olive Salad)

Servings Per Recipe 4, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 5, Folate (µg) 0, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 0, chol. (mg) 83, sat. fat (g) 8, Monounsaturated fat (g) 14, cal. (kcal) 478, vit. A (IU) 4470, pro. (g) 21, vit. C (mg) 19, carb. (g) 22, Thiamin (mg) 0, Fat, total (g) 34, Riboflavin (mg) 0, calcium (mg) 101, sodium (mg) 998, iron (mg) 4, Potassium (mg) 14

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