Try this Curried Chicken Salad recipe, or contribute your own.
Suggest a better descriptionDRESSING: Whiz egg in a food processor or blender. Gradually add corn oil so that it is well homogenized. Add remaining ingredients. SALAD: Preheat oven to 350. Lay chicken on a rimmed baking sheet and cover tightly with foil. Bake fo 20-25 minutes until cooked through but still moist and juicy. Cool to room temp. Cut into bite-size pieces. Combine with celery, pineapple, raisins and nuts. (It is best to add pineapple just before serving, because it it sits with the chicken for more than a few hours, the acid will turn the chicken mushy.) Serve on greens, or in pita bread, or on melon rounds.
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Serving Size: 1 Serving (564g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 2705 | ||
Calories from Fat: 2454 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 272.6g | 364 % | |
Saturated Fat 22.6g | 113 % | |
Monounsaturated Fat 158.6g | ||
Polyunsanturated Fat 79g | ||
Cholesterol 146.2mg | 45 % | |
Sodium 136mg | 5 % | |
Potassium 771.1mg | 20 % | |
Total Carbohydrate 30.2g | 9 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 27.7g | ||
Protein 44.2g | 63 % | |
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: 2705
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