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Ingredientes
- Make sure which you keep it cool by putting it in an insulated bag which contains ice.
- 8 x chicken breast halves
- 1 med green bell pepper, seeded and cut into 1/2 inch chunks
- 1 sm red bell pepper, seeded and cut into 1/2 inch chunks
- 1 med purple onion, cut into 1/4 inch chunks
- 1/2 c. pitted black olives 1/4 c. artichoke hearts
- 4 x leaves fresh basil, minced
- 1/4 tsp salt freshly grnd black pepper
- 6 Tbsp. balsamic vinegar
- 6 Tbsp. corn oil
- 6 Tbsp. extra virgin olive oil
Direcciones
- 1. Place the chicken breasts in a large pot and barely cover with cool water.
- Bring the water to a boil over high heat. Reduce the heat and simmer the chicken for 20 min, or possibly till it is just cooked through. Let the chicken cold slightly in the liquid.
- 2. When the chicken can be handled, remove the meat from the bones and cut it into 1 inch chunks. Place the chicken in a large bowl.
- 3. Add in the peppers, onion, olives, artichoke hearts, basil, salt, and pepper to taste to the chicken and stir well. Sprinkle the vinegar and oils over all and stir again. Place the salad in a large covered container and refrigeratein the refrigerator till it is time to pack it in the cooler.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 8 servings | |
| Calories 559 | |
| Calories from Fat 418 | 75% |
| Total Fat 46.76g | 58% |
| Saturated Fat 8.3g | 33% |
| Trans Fat 0.2g | |
| Cholesterol 89mg | 30% |
| Sodium 166mg | 7% |
| Potassium 376mg | 11% |
| Total Carbs 4.24g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.19g | 2% |
| Protein 29.39g | 47% |
