Roasted Garlic Chicken Salad

Roasted Garlic Chicken Salad
Time Involved
< 65 min
# of Ingredients
Skill Level

Head garlic
¼ cup (50mL) 
Extra Virgin Olive Oil, divided
DEMPSTER’S® Whole Wheat Pita Pocket
1 tsp (5mL) 
Finely grated lemon zest
2 tsp (10mL) 
Lemon juice
2 tsp (10mL) 
Red wine vinegar
2 tsp (10mL) 
Dijon mustard
½ tsp (2mL) 
Worcestershire sauce
½ tsp (2mL) 
Freshly ground pepper
¼ tsp (1mL) 
Fine sea salt
3 tbsp (45mL) 
6 cups (1.5L) 
Torn Romaine lettuce
2 cups (500mL) 
Torn radicchio
1 (400g) 
Package PRIME® Fully Cooked and Sliced Chicken Breasts
Shaved Parmesan cheese

PREHEAT oven to 375˚F (190˚C). Slice off top of garlic and drizzle with 1 tsp (5 mL) oil. Wrap well in foil and bake for 40 minutes or until very tender. Meanwhile, separate pita into single layers, cut into wedges and place on a rimmed baking sheet. Bake, turning once, for 10 to 12 minutes or until toasted. Cool and crumble into chunky croutons.

SQUEEZE roasted garlic into a blender. Add lemon zest, juice, vinegar, mustard, Worcestershire sauce, pepper and salt. With the motor running, drizzle in remaining oil and 3 tbsp (45 mL) water; blend until smooth.

PLACE lettuce, radicchio, chicken and croutons in a large bowl; add dressing and toss to coat. With a vegetable peeler, shave cheese over salad. Season to taste with additional pepper.

TIP: Roasted garlic can be prepared ahead and kept in the refrigerator for up to 1 week.

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