Ingredients:
- 4 ripe plum tomatoes, seeded and sliced lengthwise into thin strips
- olive oil and herb potato chips , for serving
Directions:
- Combine vegetable stock with herbs in food processor. Turn processor on and stream in the extra-virgin olive oil. Finely chop the garlic then mash into a paste with some salt using the flat side of your knife. Transfer basil dressing to a salad bowl and stir in the garlic paste along with the Parmigiano-Reggiano. Add the tomatoes, and onions. Remove the skin from the chicken and chop or shred into bite-size pieces to yield about 4 cups. Add the chicken to the salad bowl and season with black pepper. Toss the salad and adjust seasonings. Fill sub rolls with the chicken salad and serve with a few olive oil chips alongside.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 637.52 Kcal (2669 kJ) | ||
| Calories from fat | 334.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.22g | 57% | |
|---|---|---|---|
| Cholesterol | 52.12mg | 17% | |
| Sodium | 3320.22mg | 138% | |
| Potassium | 223.4mg | 5% | |
| Total Carbs | 45.25g | 15% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 27.79g | 56% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 0.2mg | 1% | |
| Calcium | 19mg | 2% | |
| Amount Per 100 g | |||
| Calories | 240.11 Kcal (1005 kJ) | ||
| Calories from fat | 126.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.02g | 57% | |
|---|---|---|---|
| Cholesterol | 19.63mg | 17% | |
| Sodium | 1250.52mg | 138% | |
| Potassium | 84.14mg | 5% | |
| Total Carbs | 17.04g | 15% | |
| Sugars | 1.05g | 11% | |
| Dietary Fiber | 0.37g | 4% | |
| Protein | 10.47g | 56% | |
| Vitamin C | 3.8mg | 17% | |
| Iron | 0.1mg | 1% | |
| Calcium | 7.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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