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Tomato and Herbed Chicken Stacks
Recipes
Tomato and Herbed Chicken Stacks
4 servings
20 minutes total

Ingredients

  • 15 fresh basil leaves
  • 1 tablespoon fresh Italian parsley
  • 1 small shallot
  • 4 vine-ripe tomatoes
  • ¼ teaspoon kosher salt
  • 1 chilled Deli oven-roasted chicken
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons extra-virgin olive (or avocado) oil
  • ½ teaspoon dried oregano
  • ¼ teaspoon pepper
  • ⅓ cup imported feta (or goat) cheese

Steps

    1. Slice basil thinly; chop parsley and shallot finely. Core tomatoes, cut into ¼-inch-thick slices, and season with salt. Shred chicken (breast meat only; 2 cups).
    2. Whisk vinegar, oil, oregano, pepper, parsley, basil, and shallots until well blended. Add chicken to dressing and toss to coat.
    3. Alternate tomato slices, chicken mixture, and cheese on plates; serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 310, Total Fat 22g, Sat Fat 6g, Trans Fat 0g, Chol 70mg, Sodium 520mg, Total Carb 14g, Fiber 2g, Total Sugar 8g, (Incl. 1g Added Sugars), Protein 18g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 10%