Instead of dicing cooked chicken breast for a salad, I like to brine a whole chicken, roast it, then pick the meat off the bones—tasty skin bits and all. You end up with tons more flavor. To add another level of yum, I fold in green goddess dressing, an old-school ranch-like classic that’s freshened up with scallions and tarragon.
Reprinted from Gather & Graze: 120 Favorite Recipes for Tasty Good Times. Copyright © 2018 by Stephanie Izard, Inc. Photographs copyright © 2018 by Galdones Photography. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (473g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 814 | ||
Calories from Fat: 608 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.5g | 90 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 34.3g | ||
Polyunsanturated Fat 16.2g | ||
Cholesterol 230.6mg | 71 % | |
Sodium 12714.8mg | 438 % | |
Potassium 580.6mg | 15 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 5.1g | ||
Protein 44.8g | 64 % | |
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: 814
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