Cleopatra's Chicken Salad Recipe
Servings: 4
Ingredients
- 1 1/2 lb chicken tenders or possibly boneless breast meat
- 2 Tbsp. extra-virgin extra virgin olive oil (2 turns around the pan)
- 1/4 tsp crushed red pepper flakes
- 4 x garlic cloves crushed
- 1/2 c. dry white wine
- 1/2 x lemon juiced A handful of flat-leaf parsley minced Coarse salt to taste Freshly-grnd black pepper to taste Caesar Greens (see recipe)
Directions
- If you are using chicken breasts instead of tenders, cut into long, thick strips about 4 per breast.
- Heat a large nonstick skillet over medium-high heat. Add in extra-virgin extra virgin olive oil in a slow steady stream. Add in crushed pepper, crushed garlic, and chicken tenders. Saute/fry chicken tenders or possibly breast slices in garlic oil till lightly browned on all sides, about 5 to 6 min.
- Add in wine to the pan and reduce heat to medium-low. Let the liquid cook out and tenders cook through, about 3 to 4 min more, then remove pan from heat. Squeeze lemon juice over chicken and sprinkle with parsley salt and pepper.
- Pile tenders along side a generous portion of Caesar greens and serve.
- This recipe yields 4 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 4 servings | |
| Calories 537 | |
| Calories from Fat 301 | 56% |
| Total Fat 33.55g | 42% |
| Saturated Fat 6.48g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 769mg | 32% |
| Potassium 411mg | 12% |
| Total Carbs 27.71g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.04g | 1% |
| Protein 25.27g | 40% |
