Napa Flavored Chicken Salad
In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to use. This can be prepared up to 2 days ahead.
Preheat the oven to 375°F. Place chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate until cooled.
When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and reserved dressing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (285g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 583 | ||
Calories from Fat: 239 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.6g | 35 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 189.4mg | 58 % | |
Sodium 629.5mg | 22 % | |
Potassium 955.5mg | 25 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 6.9g | ||
Protein 74.3g | 106 % | |
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: 583
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