Roasted Garlic Chicken Salad

---

Time Involved

< 65 min

# of Ingredients

15

Skill Level

Basic

Serves

6

---

Ingredients

1 

Head garlic

¼ cup (50mL) 

Extra Virgin Olive Oil, divided

1 

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) 

Water

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

---

Directions

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.