Try this Chicken salad sandwich recipe, or contribute your own.
Suggest a better descriptionPut chicken in sauce pan with water and salt. Bring to a boil then reduce to a simmer. Cook covered until chicken in firm, about 15 minutes. Set aside to cool and continue to cook. When cool, shred by hand. Wish yogurt, mayo, lime juice, ginger and parsley. Add chicken and pineapple, fold to cost evenly.
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Serving Size: 1 Serving (524g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 518 | ||
Calories from Fat: 261 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29g | 39 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 11.8g | ||
Cholesterol 63.8mg | 20 % | |
Sodium 3092.4mg | 107 % | |
Potassium 436.3mg | 11 % | |
Total Carbohydrate 41.5g | 12 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 38g | ||
Protein 23g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 518
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