Roasted Chicken, Focaccia and Olive Salad

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17 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Start to Finish: to 30 mins
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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)
    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
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