Although I love roasting a whole chicken at home, sometimes there simply isn't time. When that's the case, I head to my local supermarket and pick up cooked chicken. If I'm serving friends, I'll purchase an entire rotisserie chicken, but if cooking for just myself, I simply buy one breast. The things you can do with a store-bought chicken are endless. This recipe uses the chicken to make a quick salad that's paired with toasty garlic bread. It's a great base recipe that can be added to and modified. Toss in vegetables, cheese, or nuts to make it more complex.
Get the basic technique after the break.
- 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
- Mince one garlic clove and whisk with vinegar, oil and olives in a medium bowl. Toss greens in the dressing to coat well.
- 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.
- Poultry, Main Dishes
- North American
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