Featured Maple Leaf Product: Chicken Souvlaki (#64312)
Bruschetta Chicken Salad
Recipe Information
Method
- Pre-heat oven to 350 F/175 C. Spread chicken kebob pieces over a well-greased baking sheet and place into the oven for 5-7 minutes to warm through.
- Turn over once so that a crust does not form on the chicken but ensure is reaches 160 F/ 70 C. Remove from the oven and let cool.
- In a large bowl, combine the tomatoes, green peppers, Bermuda onion, basil, vinegar, oil, pepper and salt. Toss gently to combine.
- Spread out a bed of chopped or shredded romaine lettuce on a plate. Add a generous serving of the bruscheta mix over the lettuce. Finish with chicken pieces over the top and grated parmesan cheese as a garnish.
Yield
25
Portion Size
188 g / 6.6 oz
Preparation Method
Baked/Roasted
Global Cuisine
Mediterranean
Theme Inspired
All Themes
Nutritional Information
per 188 g / 6.6 oz
| Nutrient | Quantity |
|---|---|
| Calories (51.2% from fat) | 198 kcal |
| Fat | 11.4 gm |
| Saturated Fat | 3.48 gm |
| Trans Fat | 0.000 gm |
| Cholesterol | 69 mg |
| Sodium | 524 mg |
| Carbohydrates | 7.6 gm |
| Dietary Fiber | 1.5 gm |
| Sugars | 3.5 gm |
| Protein | 16.8 gm |
| Vitamin A | 165 RE |
| Vitamin C | 20 mg |
| Calcium | 94 mg |
| Iron | 1.63 mg |
| Potassium | 465 mg |
| Phosphorous | 285 mg |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Pieces, Kebob, Seasoned | 2 Kg | 4.4 Lbs |
| Tomatoes, Fresh, Roma, Diced | 1.5 Kg | 3.3 Lbs |
| Green Peppers, Fresh, Thinly Sliced | 150 g | 5.3 oz |
| Onions, Bermuda, Diced | 75 g | 2.6 oz |
| Basil, Fresh, Chopped | 5 g | 0.2 oz |
| Balsamic Vinegar | 25 mL | 0.9 Fl oz |
| Olive Oil, Extra Virgin | 50 mL | 1.7 Fl oz |
| White Pepper | 2 mL | 0.5 tsp |
| Salt | 2 mL | 0.5 tsp |
| Lettuce, Romaine, Chopped | 3.13 L | 13.2 cups |
| Parmesan Cheese | 150 g | 5.3 oz |