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Suggest a better descriptionUse a large casserole for poaching the chicken in the broth until cooked through, 15 to 20 minutes. (It is easiest to do this in two batches). Remove and let cool. Cut the breasts in half and trim them. Cut into one-inch cubes. Remove the core and top from the fennel bulbs. Slice thinly. Combine the chicken, fennel, dill, pecans, raisins and mayonnaise in a very large bowl. Season with salt and pepper. Posted to EAT-L Digest 31 Aug 96 From: Joel Ehrlich
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Serving Size: 1 Lb (644g) | ||
Recipe Makes: 5 Lbs | ||
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Calories: 1069 | ||
Calories from Fat: 565 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.7g | 84 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 20.2g | ||
Polyunsanturated Fat 29.7g | ||
Cholesterol 194.5mg | 60 % | |
Sodium 1957.7mg | 68 % | |
Potassium 1075.6mg | 28 % | |
Total Carbohydrate 62.4g | 18 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 59.6g | ||
Protein 67.6g | 97 % | |
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: 1069
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