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Rotisserie Chicken Greek Salad
Ingredients
- 1 2 - 2 1/2pound rotisserie chicken from the deli, whole or cut up
- 2 tablespoons bottled Greek vinaigrette salad dressing
- 1 10 ounce package romaine lettuce salad or 8 cups torn romaine lettuce
- 1/2 cup small fresh mint leaves, lightly packed
- 1/2 cup lightly packed small fresh oregano leaves
- 1/3 cup kalamata olives, pitted and halved
- Fresh mint sprigs
- Fresh oregano sprigs
- Lemon wedges
Directions
1. 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.
2. Meanwhile, toss lettuce, mint, and oregano with remaining 1/3 cup Greek vinaigrette. Arrange lettuce on a large serving platter.
3. 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)
- Servings Per Recipe 6,
- cal. (kcal) 297,
- Fat, total (g) 21,
- chol. (mg) 74,
- sat. fat (g) 5,
- carb. (g) 4,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 23,
- vit. A (IU) 1409,
- vit. C (mg) 17,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 73,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 442,
- Potassium (mg) 329,
- calcium (mg) 91,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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