Roasted Chicken Salad with Garlic Toast
from Shawn Bollig at Energy Center Fitness Club

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. (Makes 4 Servings)

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

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

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.

NUTRITION INFORMATION
Per serving:
394 calories; 20 g fat (4 g sat, 12 g mono); 77 mg cholesterol; 22 g carbohydrate; 29 g protein; 2 g fiber; 435 mg sodium; 1413 mg potassium.

TIP
Ingredient Note:
Store-bought rotisserie chicken is convenient and practical—but much higher in sodium than a home-roasted bird. Even the unseasoned varieties have been marinated or seasoned with salty flavorings. People with hypertension should think twice before choosing store-bought.

4 ounces home-roasted chicken: 100 mg sodium
4 ounces rotisserie chicken: 350-450 mg sodium