Provençale Pepper-Chicken Salad
Herbes de Provence is an assortment of dried herbs commonly used in the South of France. The blend can usually be found in small clay crocks in the spice section of large supermarkets. A good substitute is 1/4 teaspoon each of dried basil, rosemary, and thyme.
Recipe by Cooking Light June 1998
Gallery
Credit:
Becky Luigart-Stayner; Styling: Fonda Shaia
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
220 calories; calories from fat 27%; fat 6.5g; saturated fat 1.1g; mono fat 3.6g; poly fat 1.1g; protein 29.5g; carbohydrates 11.5g; fiber 3.2g; cholesterol 66mg; iron 3.3mg; sodium 418mg; calcium 81mg.