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Italian Chicken Salad
8 boneless and skinless chicken breasts, poached and cut into cubes
10 whole tomatoes, coarsely chopped
1/4 cup fresh basil, finely chopped
2 teaspoons extra virgin olive oil
4 cloves garlic, finely minced
2 shallots, finely minced
1 cup fresh oyster mushrooms, coarsely chopped
1 pound pasta
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Combine the chicken, tomatoes, and basil in a bowl and mix well. Saute garlic and shallots in olive oil until soft and add the mushrooms, salt and pepper and cook until most of the liquid given off from the mushrooms evaporates. Cool, and add to the chicken mixture. Cook the pasta in lightly salted water until al dente. Drain, cool under cold running water and add it to the chicken mixture. Toss and let stand covered in refrigerator one hour. Adjust seasoning to taste before serving.
This recipe makes two servings each containing:
Calories: 422
Protein: 40g
Carbohydrates: 50g
Fat: 6g
8 boneless and skinless chicken breasts, poached and cut into cubes
10 whole tomatoes, coarsely chopped
1/4 cup fresh basil, finely chopped
2 teaspoons extra virgin olive oil
4 cloves garlic, finely minced
2 shallots, finely minced
1 cup fresh oyster mushrooms, coarsely chopped
1 pound pasta
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Combine the chicken, tomatoes, and basil in a bowl and mix well. Saute garlic and shallots in olive oil until soft and add the mushrooms, salt and pepper and cook until most of the liquid given off from the mushrooms evaporates. Cool, and add to the chicken mixture. Cook the pasta in lightly salted water until al dente. Drain, cool under cold running water and add it to the chicken mixture. Toss and let stand covered in refrigerator one hour. Adjust seasoning to taste before serving.
This recipe makes two servings each containing:
Calories: 422
Protein: 40g
Carbohydrates: 50g
Fat: 6g