Nutritional Info

Nutrition Facts

Serving Size 1 (307g)

Calories 542
Calories from Fat 323 (60%)
Amount Per Serving %DIV
Total Fat 35.9g 55%
Saturated Fat 7.4g 37%
Monounsaturated Fat 24.5g
Polyunsaturated Fat 4g
Trans Fat 0.0g
Cholesterol 78.8mg 26%
Sodium 2986.1mg 130%
Potassium 903.2mg 19%
Total Carbohydrate 24.9g 8%
Dietary Fiber 2.3g 9%
Sugars 1.9g
Protein 26.6g 53%

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Syndicate content
Recipe Description
A basil vinaigrette drenches this luscious Italian-style salad in garden fresh flavor.
Prep time
20 min
Cook time
15 min
Ready In
35 min


Serves Tool

Serves To:USMetric
4 Cup(c)  italian or french bread, cut into 1/2 inch cubes
1/2 Cup(c)  olive oil
1/3 Cup(c)  balsamic or red wine vinegar
1/3 Cup(c)  fresh basil leaves, firmly packed
2 Clove(clv)  garlic
4   flat anchovy fillets
1/4 Teaspoon(t)  salt
4 Cup(c)  cooked chicken, diced
2 Pound(lb)  tomatoes, peeled, cored, seeded and cut into 1/2 inch cubes
1   large cucumber, peeled, seeded and cut into 1/2 inch cubes
12 Ounce(oz)  romaine lettuce
4   small sprigs fresh basil (optional garnish)


Preheat the oven to 350 degrees F. Spread the bread cubes in a large shallow baking pan. Place, uncovered, in the oven and toast for 12 to 15 minutes, or until crisp and pale golden. Meanwhile, whirl the oil, vinegar, basil, garlic, anchovies and salt in a food processor or an electric blender at high speed until the basil is coarsely chopped, about 30 seconds. Transfer to a large bowl. Add the bread cubes, chicken, tomatoes and cucumber, and toss well to mix. Let stand for 5 minutes to allow the bread to soften slightly. Divide the lettuce leaves among 4 plates, mound the bread mixture on top, and garnish, if desired, with the basil sprigs.

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