Try this Chicken Regency Salad recipe, or contribute your own.
Suggest a better descriptionCook artichoke according to package directions; drain. Combine with salad dressing, chicken, water chestnuts, olives, and soy sauce. Cover and refrigerate at least 3 hours. Melt butter; add pecans and cook over low heat, stirring constantly until nuts begin to brown. Drain nuts and sprinkle with vegetable seasoning; cool. Drain any liquid from chicken mixture. Add celery just before serving. Serve on lettuce leaves and garnish with pecans.
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Serving Size: 1 Serving (517g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1424 | ||
Calories from Fat: 1239 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 137.7g | 184 % | |
Saturated Fat 23g | 115 % | |
Monounsaturated Fat 51.2g | ||
Polyunsanturated Fat 48.8g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 4171.3mg | 144 % | |
Potassium 866.3mg | 23 % | |
Total Carbohydrate 51.2g | 15 % | |
Dietary Fiber 13.1g | 53 % | |
Sugars, other 38g | ||
Protein 12.5g | 18 % | |
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: 1424
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