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Chicken Salad Recipe
|Cooked chicken strips||375 Milliliter (1 1/2 Cups)|
|Cooked chicken||375 Milliliter, cut into strips (1 1/2 Cup)|
|Butter||30 Milliliter (2 Tablespoon)|
|Almonds||75 Milliliter (1/3 Cup)|
|Plain yogurt||175 Milliliter (3/4 Cup)|
|Dijon mustard||15 Milliliter (1 Tablespoon)|
|Bamboo shoots||75 Milliliter (1/3 Cup)|
|Red pepper strips||125 Milliliter (1/2 Cup)|
|Red pepper||125 Milliliter, cut into strips (1/2 Cup)|
|Green pepper||125 Milliliter, cut into strips (1/2 Cup)|
|Green pepper strips||125 Milliliter (1/2 Cup)|
|Celery strips||75 Milliliter (1/3 Cup)|
|Celery||75 Milliliter, cut into strips|
|Parsley||15 Milliliter (1 Tablespoon)|
Calories 330 Calories from Fat 168
% Daily Value*
Total Fat 20 g30%
Saturated Fat 6.2 g31.1%
Trans Fat 0 g
Cholesterol 21.8 mg
Sodium 47.6 mg2%
Total Carbohydrates 15 g5.1%
Dietary Fiber 4.4 g17.6%
Sugars 4.7 g
Protein 27 g54%
Vitamin A 53.3% Vitamin C 155.8%
Calcium 13.5% Iron 8.6%
*Based on a 2000 Calorie diet
1.Microwave and melt butter at 100% for 1 minute.
2.Add almonds and roast at 100% for 3 to 4 minutes till they are browned. Stir every minute.
3.Decant butter and dry the roasted almonds.
4.Prepare the sauce - combine yogurt and Dijon mustard.
5.Add in almonds and other ingredients except lettuce and mix with sauce.
6.Spoon salad into lettuce leaves and serve.