Try this Chicken Salad recipe, or contribute your own.
Suggest a better descriptionto hardboil eggs, put into a pan and cover with water. let boil for 15 minutes.
preheat oven to 350F.
put chicken in an overnproof pan and cover.
cook for 50 minutes or until chicken is done.
while chicken is cooking, cut up the celery, peppers, and onions.
let the chicken cool and cut it up.
mix all ingredients in a large container. cut the eggs and add in.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (699g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 834 | ||
Calories from Fat: 183 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 481.5mg | 148 % | |
Sodium 684.5mg | 24 % | |
Potassium 1684.2mg | 44 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.2g | ||
Protein 148.8g | 213 % | |
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: 834
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