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Warm chicken and garlic bread salad
Average rating:
Whip this up for a tasty lunch that's a bit more filling than just a salad on its own
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Serves: 4
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Prep time: 10 mins
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Cooking time: 8 mins
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Skill level: Easy peasy
Ingredients
Rotisserie chicken is low in fat, which drains away during the roasting process.
- 2 ready-to-cook stonebaked garlic breads or 1 focaccia bread
- 180g bag mixed salad leaves
- 100g (4oz) cucumber, finely diced
- 4 plum tomatoes, cut into chunks
- 50g (2oz) black olives
- One small hot rotisserie chicken
- 60ml (4tbsp) olive oil
- 30ml (2tbsp) balsamic vinegar
Method
- Preheat the oven to 180°C (350°F, gas mark 4). Bake the garlic breads or focaccia for 8 mins, or according to the packet instructions.
- Meanwhile, toss together the salad leaves, cucumber, tomatoes and olives, and divide between four serving plates. Remove the chicken meat from the bone in large chunks.
- Cut the hot garlic bread into pieces and scatter over the salads with the shredded chicken. Whisk together the olive oil and vinegar and season with salt and freshly ground black pepper. Drizzle over the salad and serve immediately.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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