Skin and debone chicken, shred meat.
Combine mayo, lemon juice, Dijon mustard, lemon-pepper seasoning and hot sauce, stir well. Add chicken, celery, basil and onions; toss gently. Serve on top of torn spinach.
Season tomatoes with salt and pepper; chill.
Slice pita into wedges and place on a cookie sheet. Brush with olive oil and sprinkle with kosher salt. Bake in 425o oven for 7-8 min, until crisp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (700g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 283 (32%)|
|Amt Per Serving||% DV|
|Total Fat 31.4g||42 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 373.8mg||115 %|
|Sodium 418mg||14 %|
|Potassium 1497.8mg||39 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 17.6g|
|Protein 124.3g||178 %|
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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: 896
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