Try this Chicken Salad Supreme recipe, or contribute your own.
Suggest a better descriptionCombine chicken, celery, grapes, almonds, pickles, parsley, eggs, and salt. Soak gelatin in cold water for 5 minutes and dissolve in hot chicken stock. When cold, add mayonnaise and whipped cream. Stir until thick and fold in the chicken mixture. Pack into individual molds or an 8-cup ring. Yield: 8 to 10 servings. From
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Serving Size: 1 Serving (321g) | ||
Recipe Makes: 8 | ||
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Calories: 640 | ||
Calories from Fat: 424 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.2g | 63 % | |
Saturated Fat 10.9g | 55 % | |
Monounsaturated Fat 16.7g | ||
Polyunsanturated Fat 15.4g | ||
Cholesterol 602.1mg | 185 % | |
Sodium 725.7mg | 25 % | |
Potassium 449mg | 12 % | |
Total Carbohydrate 21.9g | 6 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 20.5g | ||
Protein 33.5g | 48 % | |
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: 640
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