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Ingredientes

Cost per serving $2.14 view details
  • 2 Tbsp. Extra-virgin extra virgin olive oil
  • 2 Tbsp. Vegetable oil
  • 2 Tbsp. White wine vinegar
  • 1 sm Garlic clove peeled
  • 2 c. Diced skinless boneless cooked chicken (to 3 c.)
  • 2 ounce Canned flat anchovy filets liquid removed
  • 2 x Scallions (green onions) trimmed, sliced thin
  • 1 x Red bell pepper - (6 ounce) washed, seeded, and cut 1/2" dice
  • 4 ounce Romaine lettuce leaves washed, and torn 3/4" pcs
  • 1 ounce Fresh Parmesan cheese chunk
  • 1 1/2 c. Store-bought or possibly homemade garlic croutons see * Note Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. In a blender puree the oils, vinegar, anchovies and garlic clove. Season to taste with salt and pepper and transfer to a mixing bowl. Add in the chicken, scallions and peppers, and marinate for as long as possible before serving.
  2. Right before serving, add in the romaine lettuce, toss the ingredients together and season to taste with salt and pepper.
  3. Let each diner grate some Parmesan over their portion of salad and garnish with croutons.
  4. This recipe yields 2 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 363g
Recipe makes 2 servings
Calories 740  
Calories from Fat 521 70%
Total Fat 58.48g 73%
Saturated Fat 12.93g 52%
Trans Fat 0.35g  
Cholesterol 157mg 52%
Sodium 1379mg 57%
Potassium 762mg 22%
Total Carbs 6.8g 2%
Dietary Fiber 2.5g 8%
Sugars 3.16g 2%
Protein 45.06g 72%
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