1. Spoon off 2 T of tomato liquid. Combine with 1T of
the olive oil, dash salt, and pepper, set aside. Remove
meat from roasted chicken. Cut into pieces.
2. In skillet stir bread cubes in 2 T hot oil
over medium heat 5 minutes or until golden. Remove. Add
diced tomatoes, toss. Divide on plates. Add cucumbers, chicken, and basil.
Pass tomato-oil mixture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (10g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (96%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 6mg||0 %|
|Potassium 41.9mg||1 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.1g|
|Protein 0.2g||0 %|
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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: 24
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