Try this Sonoma Mediterranean Chicken Salad in Lettuce Cups recipe, or contribute your own.
Suggest a better description1. In a large bowl combine chicken, roasted bell peppers, artichoke hearts, red onion, almonds, parsley, and capers. Drizzle with Red Wine Vinaigrette; toss gently to coat. Cover and chill for 1 to 24 hours.
2. To serve, place a lettuce leaf on each of six dinner plates. Spoon chicken salad onto lettuce leaves. Sprinkle with Parmesan cheese.
Red Wine Vinaigrette: In a small bowl combine 2 tablespoons red wine vinegar and 1 tablespoon finely chopped shallot. Let stand for 5 minutes. Whisk in 1 1/2 teaspoons Dijon-style mustard. Add 2 tablespoons extra-virgin olive oil in a thin, steady stream, whisking constantly until combined. Stir in 1/8 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Makes about 1/3 cup.
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 288 | ||
Calories from Fat: 185 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.6g | 27 % | |
Saturated Fat 9.3g | 47 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 44mg | 14 % | |
Sodium 953.2mg | 33 % | |
Potassium 147.2mg | 4 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 4g | ||
Protein 20.9g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 288
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