Sunday, January 9, 2011

Roasted Chicken and Focaccia Salad

This is a really easy and healthy lunch. The original recipe says that it takes 30 minutes to make. It took me about 5.

This is a great way to use up any leftover chicken and bread. I loved this warm salad.

Roasted Chicken and Focaccia Salad
Source: Better Homes and Garden
Yield: 2-3 servings

5 T olive oil
1/4 cup white wine vinegar
1 t Italian seasoning
1 t sugar
1/2 loaf focaccia, torn into chunks
2-3 cups roasted chicken
1/2 cup Greek olives, chopped
2 heads romaine lettuce
Whisk together 4 T of the oil, the vinegar, seasoning, and sugar. Set aside.

Tear lettuce into pieces and put into serving bowls.

Over medium high, heat the 1 T oil and then toss in the torn bread. Let toast for 5 minutes. Remove from pan.

To the same pan, add the dressing, chicken, and olives. Heat through and then add the bread. Put this ontop of the lettuce and have at it!

1 comment:

MsFish said...

HOLY YUM!!! I am trying this tomorrow! :)