Try this Hawaiian Chicken Salad recipe, or contribute your own.
Suggest a better descriptionPlace chicken on steamer rack over 1 cup boiling water. Cover and steam 15 minutes or until cooked through, but still moist. Dice or shred meat. Combine sour cream, chutney, curry powder and ginger until mixed. Mix dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons or papayas in halves, remove seeds and fill cavities with chicken salad. Or, spoon chicken salad on shredded lettuce and garnish with slices of fruit.
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 233 | ||
Calories from Fat: 149 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 78.1mg | 24 % | |
Sodium 89.3mg | 3 % | |
Potassium 252.7mg | 7 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.3g | ||
Protein 19g | 27 % | |
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: 233
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