Roasted Chicken, Focaccia, And Olive Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425��F and season the chicken with salt, pepper, and your choice of herbs and spices.
• STEP 2.Roast the chicken in the oven until cooked through and golden brown.
• STEP 3.Meanwhile, toast the focaccia bread until crispy and tear into bite-sized pieces.
• STEP 4.In a large bowl, combine the torn focaccia, olives, and roasted chicken.
• STEP 5.In a separate bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the vinaigrette.
• STEP 6.Drizzle the vinaigrette over the salad and toss to combine.
• STEP 7.Serve the roasted chicken, focaccia, and olive salad immediately.

Cooking Tips

• You can use leftover roasted chicken or store-bought rotisserie chicken for this recipe to save time.
• Feel free to add other vegetables, such as cherry tomatoes or cucumber, to the salad for extra freshness and crunch.
• For a vegetarian version, you can omit the chicken and add more vegetables or protein of your choice, such as chickpeas or tofu.

Storage and Serving

• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
• To serve, let the salad come to room temperature and drizzle with additional vinaigrette if desired.
• Enjoy the roasted chicken, focaccia, and olive salad as a main course or as a side dish with grilled meats or seafood.