Try this Tropical Chicken Salad recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425F. Place chicken in baking pan. Season generously with salt and pepper. Bake until cooked through, about 20 minutes. Cool completely; cut chicken into bite-size pieces. Whisk olive oil, vinegar, mustard and sage to blend in small bowl. Combine chicken, salad greens, papaya, mango, raspberries and mint in large bowl. Add dressing and toss well. Divide mixture among 4 plates. Sprinkle with walnuts and serve. Serves 4. Bon Appetit April 1991
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Serving Size: 1 Serving (1284g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1231 | ||
Calories from Fat: 239 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.5g | 35 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 547.5mg | 168 % | |
Sodium 915.4mg | 32 % | |
Potassium 2995.1mg | 79 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 4.3g | ||
Protein 222.6g | 318 % | |
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: 1231
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