Roasted Chicken, Focaccia and Olive Salad
tablespoons olive oil
cup white wine vinegar or cider vinegar
teaspoons Mediterranean seasoning blend or spaghetti seasoning
cups torn day-old garlic focaccia or Italian bread (6 ounces)
cups shredded deli-roasted chicken (12 ounces)
cup pitted olives
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.
Nutrition Facts(Roasted Chicken, Focaccia and Olive Salad)
- Per serving:
- 478 kcal cal.,
- 34 g fat
- (8 g sat. fat,
- 2 g polyunsaturated fat,
- 14 g monounsatured fat),
- 83 mg chol.,
- 998 mg sodium,
- 22 g carb.,
- 3 g fiber,
- 5 g sugar,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet