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Recipe Name: Antibes Chicken Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Preparation Time:
Number of Servings: 4

2 Whole boned chicken breasts
with skin 8 oz each
2 Cup(s) Fennel, diced
2 Sweet red peppers, roasted
peeled and cut into 1/
1 Large firm-ripe tomato, seed
ed juiced and cut int
12 Kalamata olives, pitted cut
into thirds
Balsamic vinegar dressing, r
ecipe follows
4 Cup(s) Mixed field greens, chilled
Fresh basil leaves
Poach or bake chicken breasts until tender. Chill, remove skins and
all visible fat. Cut each half breast into 1/3" wide diagonal strips
(about 2 cups). Place chicken breasts, fennel, red peppers, tomato and
olives in large mixing bowl. Toss gently to combine. To serve, mix
well with dressing, adjusting seasonings, vinegar and chicken broth as
necessary. Arrange field greens on chilled serving plates. Mound
salad on greens. Garnish with fresh basil. Serve immediately. Make 4
servings. NOTE: To roast peppers, stand them on a board and cut sides
off in 4 slabs. Arrange, skin side up, on baking sheet lines with
foil. Broil 6" from heat until skin is blackened. Wrap in foil lining.
Slip off skin when cool enough to handle. File

Nutrition (calculated from recipe ingredients)
Calories: 442
Calories From Fat: 114
Total Fat: 13.2g
Cholesterol: 73.1mg
Sodium: 538.9mg
Potassium: 1564.6mg
Carbohydrates: 47.5g
Fiber: 27.1g
Sugar: 1.2g
Protein: 41g

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