Rustic Country Salad

by Shauna Sever — January 30, 2008

Few things are more depressing than wandering through the aisles of the grocery store after a long work day, desperately trying to decide on something for dinner. The next time you're this-close to grabbing another frozen organic burrito, consider the humble rotisserie chicken. It's high in protein and slow-roasted flavor, and it's easy to cut calories and fat by losing the skin. There are few ready-made items that are as affordable and versatile--for around seven dollars, you can get several meals out of one bird. No one would refuse it straight up with a pile of mashed potatoes, but why not get creative? Shred the meat and make a quick homemade chicken soup using canned stock and fresh root vegetables, toss it with pasta or rice, or create this loosely assembled, earthy warm salad bursting with colors, flavors, and textures.

Rustic Country Salad
Serves 2-4

1 store-bought rotisserie chicken
1 bag prewashed mixed greens (such as arugula, baby romaine, and frisee)
1 red bell pepper, sliced into thin strips
¼ cup pine nuts
12 kalamata olives, pitted and halved
¼ large round of country bread
Extra virgin olive oil
1 clove garlic, halved lengthwise

Red Wine Vinaigrette:
1 tablespoon Dijon mustard
3 tablespoon red wine vinegar
½ teaspoon salt
5 tablespoons olive oil

For the vinaigrette, put all ingredients in a small jar with a tight-fitting lid. Shake to combine. Refrigerate any leftovers for 2 to 3 weeks.

Preheat the oven to 400 degrees. Cut or tear the bread into large croutons. Brush them with olive oil and place on a foil-lined cookie sheet. Bake for about 10 minutes, turning halfway through, until crisp with golden-brown edges. Allow them to cool a few minutes, then rub the croutons with the cut garlic clove.

Remove the breast meat from the chicken and shred it, discarding the skin. Store the remaining meat for future dishes. Warm the chicken, olives, and pine nuts in the microwave on high for 30 to 40 seconds in a large, microwave-safe bowl. Add the greens and red pepper strips. Add the croutons, crushing them a bit to sprinkle the salad with garlicky crumbs. Toss the salad with the vinaigrette to taste and serve immediately.