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Roasted Chicken, Focaccia and Olive Salad
Ingredients
- 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
Directions
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,
- cal. (kcal) 478,
- Fat, total (g) 34,
- chol. (mg) 83,
- sat. fat (g) 8,
- carb. (g) 22,
- Monosaturated fat (g) 14,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 5,
- pro. (g) 21,
- vit. A (IU) 4470,
- vit. C (mg) 19,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- sodium (mg) 998,
- Potassium (mg) 14,
- calcium (mg) 101,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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