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Warm iceberg lettuce with crispy chicken

A shelf with only raw lettuce calls for a warm composed salad, where wilted leaves meet something hot and bracing. Shredded rotisserie chicken from the deli counter makes this dinner come together in minutes on a weeknight.

Serves 2. 20 minutes, 15 at the stove.

About 180 calories a serving, 15 g protein, 2 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • one small rotisserie chicken
  • 2 tablespoons sherry vinegar

From your shelf

  • one head washed & trimmed iceberg lettuce (Green Giant)

Staples

  • 3 tablespoons olive oil
  • 2 cloves garlic
  • to taste salt
  • to taste pepper
  • 1 tablespoon butter

  1. Cut one head of iceberg lettuce into 2-inch pieces; you should have about 6 cups. Heat 3 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  2. Mince 2 garlic cloves and add them to the pan, cooking for 30 seconds until fragrant.
  3. Add the lettuce to the skillet in batches, stirring often, until it begins to wilt and turn translucent, about 4 minutes total.
  4. Shred one small rotisserie chicken into bite-sized pieces. Season the lettuce with salt and pepper to taste, then stir in 2 tablespoons sherry vinegar.
  5. Add the shredded chicken to the skillet and toss gently until just combined and heated through, about 1 minute.

Note Swap the rotisserie chicken for canned beans (chickpeas or white beans, drained) if you keep them on hand. Divide between two plates and eat at once; leftovers keep in the fridge for one day. Serve with crusty bread to soak up the pan juices, or stir in rice to stretch it further.

On the label

ICEBERG LETTUCE

Green Giant, pre-packaged fruit & vegetables, serving 85 g, package 7 oz/198 g. Ingredients as printed on the label.

More from Green Giant

Other lettuce

Cooks as lettuce. Half of it left? Use up the lettuce.

Had this in a photo? Cook with it Photograph your shelf