Roast Chicken and Goat Cheese Salad with Lemon Vinaigrette
2015-01-02 17:51:10
Serves 6
A low carb, refreshing salad!
Prep Time
15 min
Total Time
15 min
Nutrition Facts
Serving Size
236g
Servings
6
Amount Per Serving
Calories 371
Calories from Fat 232
% Daily Value *
Total Fat 27g
41%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 64mg
21%
Sodium 158mg
7%
Total Carbohydrates 11g
4%
Dietary Fiber 4g
17%
Sugars 5g
Protein 24g
Vitamin A
189%
Vitamin C
12%
Calcium
23%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Salad Ingredients
- 12 oz. roast chicken (leftover from Garlic Roasted Chicken with Citrus Sauce or rotisserie chickens)
- 1 head romaine lettuce, separated washed and torn into equal size pieces
- 4 oz. goat cheese, crumbled
- 1 fresh pear, thinly sliced
- 2 oz. pecans, chopped and toasted
- salt and pepper, to taste
Lemon Vinaigrette Dressing Ingredients
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon ground oregano
- 2 clove garlic, finely minced
- sea salt and freshly ground black pepper, to taste
Salad Directions
- To toast pecans, place in small, dry pan and heat over medium-high heat. Stir constantly until pecans turn a darker brown. Remove from heat and cool.
- Combine roast chicken, romaine lettuce, goat cheese, pear and pecans in a large salad bowl. Toss with ½ Lemon Vinaigrette Dressing to combine. Add remaining dressing, if desired.
Dressing Directions
- Combine olive oil, lemon juice, mustard, oregano, garlic, in a bowl or jar. Shake or stir vigorously to combine. Season with salt and pepper, to taste.
- Serve immediately or cover and store in the refrigerator for a few days. Serve.
Notes
- Best served at room temperature.
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Serve with garlic sticks or croutons if desired..
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About the author /
Jean Fermano
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