Joni's Chicken Salad
Place in bean pot, add water just above chicken and add garlic powder, onion powder, salt, pepper and bay leaves.
Cook until the chicken is just done (approx 20 minutes) check chicken at the fatest point to see if it has gone from pink to white.
Once chicken is done pour into colendar, cut checkn and add lemon juice.
While chicken is cooking: Slice celery, onions and red grapes. Toast pecans.
Mix: Chicken, Honey Dijon, Onion, Celery, Pecans and Grapes.
Refrigerate for 2 hours.
Made sure you don't over toast pecans, that could ruin the chicken salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (304g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 279 (51%)|
|Amt Per Serving||% DV|
|Total Fat 31g||41 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 136.9mg||42 %|
|Sodium 156.3mg||5 %|
|Potassium 828.9mg||22 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 4.1g|
|Protein 58.8g||84 %|
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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: 542
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