Recipe: Rotisserie Chicken and Greek Salad
Vegetables are tossed together with rotisserie chicken for a flavorful and fast main dish salad.
By Maureen Callahan, M.S., R.D.
Friday, April 25, 2008
Photo by Becky Luigart-Stayner
Dave’s Gourmet Jalapeño BBQ Sauce
Premium barbecue sauce is the base for this semi-homemade grilling staple.
Grilled Vegetable Medley
Toss these veggies on the grill using a grill pan or basket. Add some extra flavor with fresh herbs or dry rub, substituted for salt and pepper.
In Greece, large amounts of vegetables are eaten at every meal. Omit the chicken and serve this as a side salad if you'd like.
Preparation: 15 minutes
Cooking: 0 minutes
Yield: 4 servings
Ingredients:
• 1 tablespoon red wine vinegar
• ½ teaspoon prepared mustard
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 6 cups shredded Romaine lettuce (about 12 oz.)
• 1/3 cup coarsely chopped fresh oregano leaves
• 1/3 cup thinly sliced red onion
• 1 pint grape tomatoes
• 1 (1-pound) package rotisserie chicken breasts, shredded
• ¼ cup crumbled reduced fat feta cheese
• Chopped Kalamata olives (optional)
Directions:
Combine vinegar and mustard in a small bowl; whisk until blended. Gradually whisk in oil until mixture is well blended. Stir in salt and pepper. Combine lettuce, oregano leaves, red onion, tomatoes, and chicken in a large bowl. Toss gently to mix. Pour vinaigrette over lettuce mixture and toss to mix. Divide mixture between four shallow salad bowls and sprinkle each with 1 tablespoon of feta cheese and Kalamata olives, if desired.
Nutrition information per serving:
Calories 243; Protein 28g; Fat 11.3g; Saturated fat 2.4g; Carbohydrate 8g; Sugar 1g; Fiber 3g; Cholesterol 70mg; Sodium 468mg
Six Foods You Should Eat to Live a Longer, Healthier Life
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