Nutrition Facts
Serving Size | ½ of recipe |
Calories | 351 |
Total Fat | 17 g |
Saturated Fat | 5 g |
Sodium | 563 mg |
Total Carbohydrate | 6.5 g |
Dietary Fiber | 2 g |
Protein | 42 g |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Walnuts | 1 tablespoon |
Water-packed artichoke hearts, finely chopped | ¼ cup |
Sun-dried tomatoes packed in oil, chopped | ¼ cup |
Mozzarella, shredded | ¼ cup |
Fresh basil, chopped | 1 tablespoon |
Red wine vinegar | 1 teaspoon |
Olive oil | 1 + 2 teaspoons |
Chicken breasts | 2 (5-ounce) |
Salt | ¼ teaspoon |
Fresh ground pepper |
Tip: Save the remaining artichoke hearts for tomorrow’s lunch salad, or add to the side salad below.