Directions:
- Julienne cooked chicken breasts.
- In food processor or blender, place black olives, Spanish olives, garlic, 2 tablespoons of the olive oil, pepper and anchovy paste; process to form a paste.
- Remove to bowl, add chicken and toss to coat evenly.
- Cover and refrigerate.
- In large bowl, place salad greens, onion, tomatoes and mozzarella cheese; toss lightly.
- In small container with lid, shake together remaining 1/4 cup olive oil and vinegar; add to greens mixture, toss to coat and arrange on serving dish.
- Place chicken on top and sprinkle with Parmesan cheese and basil.
- Makes 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.14 Kcal (1784 kJ) | ||
| Calories from fat | 320.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.62g | 55% | |
|---|---|---|---|
| Cholesterol | 30.99mg | 10% | |
| Sodium | 1127.31mg | 47% | |
| Potassium | 234.46mg | 5% | |
| Total Carbs | 11.64g | 4% | |
| Sugars | 5.54g | 22% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 16.24g | 32% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 0.3mg | 2% | |
| Calcium | 430mg | 43% | |
| Amount Per 100 g | |||
| Calories | 214.31 Kcal (897 kJ) | ||
| Calories from fat | 161.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.91g | 55% | |
|---|---|---|---|
| Cholesterol | 15.58mg | 10% | |
| Sodium | 566.94mg | 47% | |
| Potassium | 117.91mg | 5% | |
| Total Carbs | 5.85g | 4% | |
| Sugars | 2.78g | 22% | |
| Dietary Fiber | 1.27g | 10% | |
| Protein | 8.16g | 32% | |
| Vitamin C | 4.2mg | 14% | |
| Iron | 0.1mg | 2% | |
| Calcium | 216.3mg | 43% | |
* 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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