Try this Hot Chicken Salad recipe, or contribute your own.
Suggest a better description1. Coarsely slice enough cabbage to make 5 cups, discarding any tough ribs (reserve remaining cabbage for salad another day). 2. Remove bones and skin from chicken breasts. Cut chicken into bite-sized pieces. 3. In 12" skillet over medium heat, in 1 tablespoon hot salad oil, cook sliced cabbage and 1 teaspoon salt, stirring occasionally, until cabbage is tender. Spoon cabbage into large bowl. Wipe skillet clean. 4. In same skillet over medium-high heat, in 1 tablespoon hot salad oil, cook chicken and 1/2 teaspoon salt, stirring frequently, until lightly browned and tender, about 3 minutes. With slotted spoon, remove chicken to bowl with cabbage. 5. Into drippings remaining in skillet, stir mayonnaise and milk until smooth; over low heat, heat through, stirring constantly. Pour mayonnaise mixture over chicken mixture in bowl. Add zucchini, carrot, and basil; gently toss to mix well. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 154 | ||
Calories from Fat: 118 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 18 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 10.3mg | 3 % | |
Sodium 279.5mg | 10 % | |
Potassium 7.3mg | 0 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 9.5g | ||
Protein 0.4g | 1 % | |
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: 154
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