Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
696
Calories
40g
Protein
30g
Fat
68g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. red wine vinegar
- 1 Tbs. Dijon mustard
- 1/3 cup olive oil
- Salt and freshly ground pepper, to taste
- 1 lb. small red potatoes
- 1/2 lb. slender green beans, trimmed
- 1 small head butter lettuce, leaves separated
- 2 cups shredded or sliced roast chicken,
- homemade (see related recipe at left) or
- purchased
- 3 plum tomatoes, cut into wedges
- 1/2 cup Niçoise olives
- 1 small red onion, thinly sliced
- 1/4 cup slivered fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes