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One of my favorite things about the farmer’s market is the variety of tomatoes you can find (at least in the Midwest) This recipe is perfect with you fill up your bag with these lycopene gems and need a tasty way to enjoy! This is a great, quick lunch for a warm spring day.
4 TBSP WHITE WINE VINEGAR
3 TBSP EVOO
1-1/2 TSP KOSHER SALT
3 CUPS SHREDDED CHICKEN, COOKED
2 POUNDS TOMATOES, CUT INTO ½ IN WEDGES
½ CUP RED ONION, THINLY SLICED
2 TBSP CHOPPED BASIL
2 TBSP FLAT-LEAF PARSLEY, CHOPPED
STEP 1:
In a small bowl, whisk together vinegar, olive oil and salt.
STEP 2:
Gently toss chicken, tomatoes, onion, basil and parsley in a large bowl.
STEP 3:
Pour vinegar mixture and toss to combine.
Servings: 4
Nutrition per Serving: Calories 299, Fat 14g, Carbs 10g, Fiber 3.1g, Sugars 6.7g, Protein 32g
