Roasted Chicken Salad with Garlic Toasts

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Roasted Chicken Salad with Garlic Toasts

Roasted Chicken Salad with Garlic Toasts

Rotisserie chickens have become all the rage in our local supermarkets—and why not? They can be the base of a quick, almost-homemade dinner in no time. Here, roasted chicken turns into an easy salad with some crusty garlic bread on the side.

Serves 4

Prep Time 20 min

Total Time 20 min.


  • 2 cloves garlic, peeled
  • 3 tablespoon cider vinegar or white-wine vinegar
  • 3 tablespoon extra-virgin olive oil
  • 1/4 cup Kalamata olives, pitted and chopped
  • 8 cups mixed salad greens
  • 4 1/2-inch s whole-wheat country bread, toasted
  • 1 2-pound roasted chicken, (hot or cold), skin discarded, sliced into large pieces (see Ingredient Note)

Cooking Directions

Step 1

Mince one garlic clove and whisk with vinegar, oil and olives in a medium bowl. Toss greens in the dressing to coat well.

Step 2

Rub each bread slice with the remaining garlic clove. (Discard garlic.) Divide the salad among 4 plates, place chicken on top and serve with the bread.