Try this Chicken and potato salad recipe, or contribute your own.
Suggest a better descriptionBoil or steam new potatoes, in their skin or peeled as you wish.
Mix together 4 tablespoons of crème fraiche, a tablespoon of lemon juice and 2 teaspoons of Dijon mustard.
Take the roasted chicken thighs above, remove the bones and cut them into strips then toss gently with the crème fraiche dressing.
Drain the potatoes and cut them in half, then toss them with the chicken and dressing. Finish with chives.
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Serving Size: 1 Serving (424g) | ||
Recipe Makes: Servings | ||
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Calories: 369 | ||
Calories from Fat: 93 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 25mg | 8 % | |
Sodium 172.9mg | 6 % | |
Potassium 1576.4mg | 41 % | |
Total Carbohydrate 62.8g | 18 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 54.5g | ||
Protein 8.9g | 13 % | |
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: 369
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