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Chicken Salad Verde Anna Teresa

Chicken Salad Verde Anna Teresa Recipe

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Prep/Cook Time: 10 Minutes
Servings: 6
Average Rating: Star Star Star Star Star

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7 cups, 1/2 inch cubed, cooked
10 large red lettuce leaves
Dressing:
1 cup loosely packed parsley
1/2 cup loosely packed basil leaves
1 clove garlic
1 tablespoon capers, drained
1 small sour pickle
1 stalk celery, coarsely chopped
1/2 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
3 tablespoons fresh lemon juice


  1. Place chicken pieces in large bowl and set aside.
  2. In food processor or blender, make dressing by combining parsley, basil, garlic, capers, pickle, celery, olive oil and vinegar. Puree until very smooth. (If dressing becomes too thick, add one tablespoon water.) Add salt and lemon juice.
  3. Spoon dressing over chicken and toss gently to coat. Arrange lettuce leaves on large platter; mound salad in the middle
  4. Garnish with tomato slices or roasted red pepper slices, if desired. Serve salad at room temperature.

  • Serving Size

  • Servings Per Recipe 6

  • Amount Per Serving (* % of Daily Value)

  • Calories 570

  • Total Fat 23g (36%)

  • Saturated Fat 4g (21%)

  • Trans Fat 0g

  • Cholesterol 255mg (85%)

  • Sodium 580mg (24%)

  • Total Carbohydrate 4g (1%)

  • Dietary Fiber 0g

  • Sugars 0g

  • Protein 91g

  • Vitamin A %

  • Vitamin C %

  • Calcium 6%

  • Iron 20%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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