Dress up a classic salad with an already-cooked rotisserie chicken for a major time-save.
TOTAL TIME: 0:20 PREP: 0:15 LEVEL: Easy YIELD: 4 servings
2 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
2 plum tomatoes, diced
1 rotisserie chicken or substitute with grilled salmon
1 avocado, diced
4 slices cooked bacon, broken into pieces
1/4 c. crumbled blue cheese
4 thick slices iceberg lettuce
Hard-cooked egg, grated
In large bowl, combine extra virgin olive oil and red wine vinegar with 1/2 teaspoon each salt and pepper. Stir in plum tomatoes.
From rotisserie chicken, shred 3 cups meat. Stir into dressing along with avocado, bacon and crumbled blue cheese.
Serve over 4 thick slices iceberg lettuce; top with grated hard-cooked egg.
Nutritional information (per serving): About 425 cals, 27 g protein, 12 g carbs, 37 g fat (9 g sat), 5 g fiber, 955 mg sodium.