Preparation time is 15minutes
Total time is 15minutes
Serve is for 2 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
2
- 1/4 small red onion, peeled, thinly sliced
- 2 cloves garlic, peeled, minced
- 3tablespoons red wine vinegar
- 4tablespoons olive oil
- 300grams rotisserie chicken, diced
- 150grams stale ciabatta bread, crust removed, diced medium
- 200grams heirloom tomato, cored, diced medium
- 100grams pitted olives
- 2tablespoons capers
- 12 leaves basil, torn
- 35grams parmesan cheese, shaved
Nutrition per serving
4000kJ / 955Cal
4000 Kilojoules or 955 Calories
46% of daily energy intake*
Protein
40.2grams
Fat
69.5grams
Carbs
41.4grams
Sugars
5.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A tasty way to use up any leftover bread and rotisserie chicken, especially on busy days when there's no time to cook.
Method
Step 1 of 3
Whisk the red onion, garlic, red wine vinegar and olive oil together in mixing bowl.
Step 2 of 3
Add the diced chicken, ciabatta, heirloom tomatoes, olives, capers and basil together in a separate bowl. Toss the ingredients with the red wine vinaigrette seasoning with salt and pepper.
Step 3 of 3
Let the salad sit and marinade for 10 minutes before adding on shaved parmesan cheese.
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