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Chicken Salad Recipe
|Chicken||4 Pound, poached and cooled|
|Hard cooked eggs||3 , separated|
|Cheddar||4 Tablespoon, diced|
|Celery head||1 , chopped|
|Oranges||2 Large, peeled|
|Green apple||1 , cored, diced and mixed with 1 teaspoon lemon juice|
|Walnuts||4 Tablespoon, chopped|
|Vinaigrette dressing||125 Milliliter (1/2 Cup)|
|Radishes||6 Large, sliced|
|Watercress||1 Bunch (100 gm)|
Calories 825 Calories from Fat 470
% Daily Value*
Total Fat 53 g81.2%
Saturated Fat 13.9 g69.7%
Trans Fat 0 g
Cholesterol 334 mg
Sodium 493.8 mg20.6%
Total Carbohydrates 14 g4.6%
Dietary Fiber 3.5 g14%
Sugars 9.5 g
Protein 70 g139.8%
Vitamin A 26% Vitamin C 78.3%
Calcium 19.7% Iron 18.1%
*Based on a 2000 Calorie diet
Chop the egg whites and add to the bowl.
Add the cheese, celery, oranges, apple and walnuts to the chicken.
Mash the egg yolks to a paste in a small bowl, gradually incorporating the vinaigrette.
Pour the dressing over the chicken and toss the salad.
Arrange the salad decoratively in a serving dish.
Garnish with the radish slices and watercress.
Serve slightly chilled.