Photo: Anna Pelzer
Chicken and Roasted Tomato Salad
11 ingredients
Serves 4.
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Sun-dried tomatoes may be substituted for the roasted tomatoes in order to save time. Dry-packed tomatoes should be soaked in hot water for about 20 minutes, then drained and chopped. Oil-packed tomatoes need only be removed from the oil and chopped. Use 1 cup dry-packed tomatoes or 1 cup drained oil-packed tomatoes in place of the roasted ones.
Estimated Nutrition (whole recipe, rough)
569
Calories
40g
Protein
39g
Fat
16g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 1 1/2 lb. plum tomatoes, halved lengthwise and seeded
- 6 Tbs. olive oil
- 1 Tbs. fresh thyme leaves
- Salt, to taste, plus 1/4 tsp.
- Freshly ground pepper, to taste
- 1 1/4 lb. boneless, skinless chicken breasts, pounded lightly to an even thickness
- 2 Tbs. unsalted butter
- 1 Tbs. canola oil
- 6 oz. arugula
- 1 1/2 Tbs. balsamic vinegar
- 2 oz. Parmigiano-Reggiano cheese, shaved
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