Warm Spanish Chicken Salad
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 280 |
| pro | 20 g |
| total fat | 19 g |
| sat. fat | 4 g |
| carb | 10 g |
| fibre | 3 g |
| chol | 48 mg |
| sodium | 487 mg |
| potassium | 607 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 12% |
| vit A | 32% |
| vit C | 137% |
| folate | 40% |
Suggested Recipes
-
2 boneless skinless chicken breasts
1 tbsp (15 mL) extra-virgin olive oil
1/2 tsp (2 mL) paprika
1/4 tsp (1 mL) each salt and pepper
1 each sweet red and green pepper, cut into 3/4-inch (2 cm) wide strips
6 cups (1.5 L) loosely packed mixed baby salad greens
1/2 cup (125 mL) thinly sliced sweet onion
1/3 cup (75 mL) quartered pimiento-stuffed green olives
1/4 cup (50 mL) each toasted slivered almonds and crumbled feta cheese
Sherry Vinaigrette:
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) sherry vinegar or red wine vinegar
1/2 tsp (2 mL) Dijon mustard
Pinch each salt, pepper and granulated sugar
Preparation:
In large bowl, combine salad greens, onion, olives, almonds, chicken and peppers.
Sherry Vinaigrette: In small bowl, whisk together oil, vinegar, mustard, salt, pepper and sugar; pour over salad and toss to coat. Sprinkle with feta cheese.
Tags:
Poultry-Chicken; Vegetables; Nuts; Cheese/Other Dairy; Make It Tonight; Spanish; Bake; Salads and Salad Dressings; Chicken; Red pepper; Green pepper; Lettuce; Onions; Almonds; Feta; Dijon mustard;
Source
Canadian Living Magazine: October 2009
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