Try this Chicken Salad recipe, or contribute your own.
Suggest a better description* roasted, skin removed, meat cut into bite peel left on, core out, cut in bite size chunks, mango, papaya, pineapple - cut into bite sized chunks--as desired. Salt and freshly ground black pepper to taste Combine all the dressing ingredients, taste and adjust the seasoning. Sometimes I crush some fresh pineapple into the dressing. It makes for a nice addition. Depending on how much meat you have on the chicken, you may need more or less of the dressing. Use your judgement. Mix the chicken with the fruit and nuts and toss with the dressing. I serve this on a huge platter lined with---> red cabbage and green savoy cabbage leaves--it is gorgeous!
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 111 | ||
Calories from Fat: 76 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 5.6mg | 2 % | |
Sodium 373.2mg | 13 % | |
Potassium 80.1mg | 2 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 8g | ||
Protein 0.5g | 1 % | |
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: 111
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