Chicken, Tomato, and Cucumber Salad with Pesto Ciabatta Toasts
- Number of Servings: 2
Ingredients
2 cups chopped, cooked chicken, reservedfrom Meal 41 pint grape tomatoes, halved1 English cucumber, sliced diagonally� cup finely chopped red onion� cup chopped flat leaf parsley2 tablespoons olive oilZest and juice of � lemon� teaspoon salt� teaspoon pepper2 oz crumbled feta cheese---------------------------------------------------------------� loaf whole wheat ciabatta bread2 tablespoons extra virgin olive oil� cup pesto
In a large bowl, combine chicken, tomatoes,
cucumber, onion, parsley, olive oil, lemon zest,
lemon juice, salt and pepper. Toss, and let
stand 10 minutes. Top with feta cheese just
before serving.
---------------------------------------------------------------
Preheat oven to 375 degrees. Slice bread into
�-inch-thick slices. Arrange on a baking sheet
in single layer. Brush slices with olive oil to
lightly coat. Bake for several minutes until lightly
toasted. Remove from oven, and spread pesto
evenly over toasted slices. Serve chicken salad
over pesto toasts.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LOVITAR.
cucumber, onion, parsley, olive oil, lemon zest,
lemon juice, salt and pepper. Toss, and let
stand 10 minutes. Top with feta cheese just
before serving.
---------------------------------------------------------------
Preheat oven to 375 degrees. Slice bread into
�-inch-thick slices. Arrange on a baking sheet
in single layer. Brush slices with olive oil to
lightly coat. Bake for several minutes until lightly
toasted. Remove from oven, and spread pesto
evenly over toasted slices. Serve chicken salad
over pesto toasts.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LOVITAR.
Nutritional Info Amount Per Serving
- Calories: 1,002.4
- Total Fat: 54.4 g
- Cholesterol: 105.5 mg
- Sodium: 1,572.0 mg
- Total Carbs: 86.2 g
- Dietary Fiber: 6.8 g
- Protein: 46.7 g
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