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From: email@example.com (Doug Faust) Date: Tue, 6 Aug 1996 20:14:12 -0500 (CDT) Some more recipes from the New Orleans Hot luck, courtesy of Johnette Hassell Poach chicken in water or stock. Let cool enough to handle and pull meat from bones, discarding skin and bones. Process everything but the chicken. Add chicken in pieces and process to chunky texture. Serve with tomato and a slice of purple (red) onion. [I made this with 1 hab for the hotluck, it had a nice tingle when tasted by itself, but became pretty mild when compared with the other dishes. The dairy mitigates the heat a bit.] The main reason for rinsing the chipotle is for the color of the finished chicken salad. I usually leave the adobo sauce on them. CHILE-HEADS DIGEST V3 #066 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (386g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 89 (31%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 86.4mg||27 %|
|Sodium 532.8mg||18 %|
|Potassium 583.5mg||15 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 12.1g|
|Protein 35.7g||51 %|
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Calories per serving: 289
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