Chicken Salad #10
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INGREDIENTS
- 1 tb Rice wine vinegar
- 3 c Torn romaine lettuce
- 1/2 ts Ground ginger
- 1 ts Sesame oil
- 1 oz Sliced almonds
- 1 tb Toasted sesame seeds
- 3 c Shredded red cabbage
- 1 ts Oil, canoila
- 8 oz Cooked skinless boneless
- Lemon juice
- 1 c Drained canned sliced water
INSTRUCTIONS
Adapted from Candlestick Park, San Francisco, CA. Foodservice: Harry M. Stevens 1. In small bowl, combine vinegar, canola and sesame oil with 1 T. water; whisk in sesame seeds and ginger; set aside. 2. Divide lettuce, cabbage and water chestnuts evenly among 4 plates. Top each evenly with chicken; sprinkle evenly with almonds. Drizzle dressing over salad. Sprinkle with lemon juice. Each serving provides: 1 FA, 2 1/2 P, 3 V, 1/2 B, 15 C Per serving: 208 cal, 21 g pro, 9 g fat, 11 g car, 56 mg sod, 48 mg chol Posted by: Valerie Whittle Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27, 1999
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (55g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 44 | ||
| Calories from Fat: 34 (77%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.7g | 5 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 2g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2mg | 0 % | |
| Potassium 46.8mg | 1 % | |
| Total Carbohydrate 1.8g | 1 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 0.9g | ||
| Protein 1.3g | 2 % | |
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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. |
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Calories per serving: 44
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