Try this Roast Chicken Salad recipe, or contribute your own.
Suggest a better descriptionToss the chicken with lime juice, generous amounts of black pepper and a pinch of dry mustard. Let sit for at least 30 minutes in a glass bowl. Tilt the bowl and remove any juices if you wish. Add remaining ingredients. Mound in lettuce leaves. Yield: 1 serving. Recipe by: COOKING LIVE SHOW #CL9271
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 1 servings | ||
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Calories: 931 | ||
Calories from Fat: 708 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.7g | 105 % | |
Saturated Fat 11.5g | 58 % | |
Monounsaturated Fat 21.2g | ||
Polyunsanturated Fat 42.4g | ||
Cholesterol 61.2mg | 19 % | |
Sodium 1842.5mg | 64 % | |
Potassium 132.3mg | 3 % | |
Total Carbohydrate 59.5g | 18 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 58.8g | ||
Protein 2.6g | 4 % | |
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: 931
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