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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,
- Calories 478,
- Protein (gm) 21,
- Carbohydrate (gm) 22,
- Fat, total (gm) 34,
- Cholesterol (mg) 83,
- Saturated fat (gm) 8,
- Monosaturated fat (gm) 14,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 5,
- Vitamin A (IU) 4470,
- Vitamin C (mg) 19,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Sodium (mg) 998,
- Potassium (mg) 14,
- Calcium (DV %) 101,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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