Rotisserie Chicken Greek Salad
2 pound rotisserie chicken from the deli, whole or cut up
tablespoons bottled Greek vinaigrette salad dressing
10 ounce package romaine lettuce salad or 8 cups torn romaine lettuce
cup small fresh mint leaves, lightly packed
cup lightly packed small fresh oregano leaves
cup kalamata olives, pitted and halved
Fresh mint sprigs
Fresh oregano sprigs
- Use two forks to pull meat off the bones and shred in large pieces. Discard bones and skin, if desired. Place chicken pieces in a medium bowl. Drizzle with 2 tablespoons of the vinaigrette. Toss well to combine. Let stand 10 minutes.
- Meanwhile, toss lettuce, mint, and oregano with remaining 1/3 cup Greek vinaigrette. Arrange lettuce on a large serving platter.
- Arrange chicken in center of greens. Sprinkle with cheese and olives. Garnish chicken with mint and oregano sprigs. Serve with lemon wedges. Makes 6 main-dish servings.
Nutrition Facts(Rotisserie Chicken Greek Salad)
- Per serving:
- 297 kcal cal.,
- 21 g fat
- (5 g sat. fat,
- 2 g polyunsaturated fat,
- 4 g monounsatured fat),
- 74 mg chol.,
- 442 mg sodium,
- 4 g carb.,
- 1 g fiber,
- 1 g sugar,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet