Prep time is 25 min
Place the chicken along with the salt, pepper, onion, and celery stalks in a large stock pot. Cover with water and bring to a boil. Lower the heat and simmer until the chicken is cooked through. Remove chicken from pot, cool, and remove skin and bones. Reserve the liquid. Dice the chicken and place in a large bowl. Add the chopped celery, eggs, seasoning salt, mayonnaise, lemon-pepper, pepper, and some reserved stock and mix well.
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 471 | ||
Calories from Fat: 228 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.3g | 34 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 317.4mg | 98 % | |
Sodium 1644.7mg | 57 % | |
Potassium 570.7mg | 15 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.3g | ||
Protein 53.5g | 76 % | |
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: 471
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