1. For dressing, mince garlic with salt to form a paste. In a bowl, whisk together garlic paste with cheese through to parsley. (The dressing tastes best if you cover and chill it for at least an hour before serving. Excess dressing will keep in fridge for up to 3 days).
2. Toss chicken in hot sauce.
3. Just before serving, in a large bowl, toss lettuce in dressing to taste. Arrange chicken, eggs, carrot, celery, avocado and tomato in rows on top of lettuce, covering the surface. Season with salt and pepper. Serve immediately.
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|Serving Size: 1 Serving (535g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 450 (65%)|
|Amt Per Serving||% DV|
|Total Fat 49.9g||67 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 19.3g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 279.7mg||86 %|
|Sodium 1131.3mg||39 %|
|Potassium 1044.9mg||27 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 18.9g|
|Protein 36.5g||52 %|
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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: 688
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