Roasted Chicken, Focaccia and Olive Salad

•ingredients
5
tablespoons olive oil
1/4
cup white wine vinegar or cider vinegar
2
teaspoons Mediterranean seasoning blend or spaghetti seasoning
1
teaspoon sugar
3
cups torn day-old garlic focaccia or Italian bread (6 ounces)
2
cups shredded deli-roasted chicken (12 ounces)
3/4
cup pitted olives
3
romaine hearts, cored and coarsely chopped

•directions
1. For dressing, in a small bowl whisk together 4 tablespoons of the olive oil, the vinegar, seasoning blend, and sugar; set aside.

2. In a 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add bread. Cook and stir for 5 minutes or until lightly toasted. Remove from skillet. Add dressing, chicken, and olives to skillet; cook and stir for 2 to 3 minutes or until chicken is heated through. Return bread to skillet; toss to coat.

3. Arrange lettuce on four plates; top with chicken mixture. Serve immediately.

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Better Homes & Gardens
June 2012

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