Try this Chicken Salad with Rosemary and Mayonnaise recipe, or contribute your own.
Suggest a better descriptionAdapted from "The 5 in 10 Cookbook" by Paula Hamilton. Hearst, $15. Thinly slice the celery and combine it in a bowl with the chicken. Blend together the mayonnaise, sour cream and rosemary. Pour the dressing over the chicken and celery, stirring until the ingredients are thoroughly mixed. Serve immediately or refrigerate for up to 24 hours. Nutritional analysis per serving: 242 calories; 7.5 grams fat (2.2 grams saturated fat; 29% or calories come from fat); 95.7 milligrams cholesterol; 301 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (191g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 265 | ||
Calories from Fat: 99 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 102.7mg | 32 % | |
Sodium 381.9mg | 13 % | |
Potassium 382.7mg | 10 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 8.6g | ||
Protein 29.9g | 43 % | |
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: 265
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