PROCEDURE: Slice chicken into 1/2" slices. Heat oil in skillet (approx. 300 degrees). Lightly bread chicken and place into hot skillet. While cooking, toss salad with dressing and place into serving dish. Top with egg, cheese and tomatoes. Remove cooked chicken from skillet and place over salad. Serve quickly as to keep chicken hot and salad cold. Chef Tips: Keep salad chilled until serving time to prevent browning and wilting.
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|Serving Size: 1 Serving (565g)|
|Recipe Makes: 1|
|Calories from Fat: 339 (47%)|
|Amt Per Serving||% DV|
|Total Fat 37.6g||50 %|
|Saturated Fat 15.1g||76 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 377.6mg||116 %|
|Sodium 1572.6mg||54 %|
|Potassium 961.3mg||25 %|
|Total Carbohydrate 40.2g||12 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 36.7g|
|Protein 57g||81 %|
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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: 726
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