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Roasted Chicken, Focaccia and Olive Salad

Makes: 4 servings
Start to Finish 30 mins
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,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 5,
  • pro. (g) 21,
  • vit. A (IU) 4470,
  • vit. C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 0,
  • Cobalamin (Vit. B12) (g) 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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