Hot Chicken Salad Recipe

Hot Chicken Salad is any non-veggie's delight. This Hot Chicken Salad is an yummy indulgence for sure. They are really good!
Summer Harvest Chicken Salad
submitted by bahuja2001 at ifood.tv

Summary

CuisineCourse
Main Ingredient

Ingredients

 Red cabbage head1 Small
 Chicken breasts3 Large
 Salt To Taste
 Mayonnaise1⁄2 Cup (8 tbs)
 Milk3 Tablespoon
 Zucchini1 Medium, thinly sliced
 Carrot1 Small, shredded
 Basil1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1650 Calories from Fat 857

% Daily Value*

Total Fat 95 g146.7%

Saturated Fat 10.4 g52.1%

Trans Fat 0.1 g

Cholesterol 335.4 mg

Sodium 1521.1 mg63.4%

Total Carbohydrates 87 g28.9%

Dietary Fiber 24.3 g97.4%

Sugars 46.1 g

Protein 119 g237.6%

Vitamin A 401.3% Vitamin C 1013.6%

Calcium 59.4% Iron 66.4%

*Based on a 2000 Calorie diet

Directions

1. Coarsely slice enough cabbage to make 5 cups, discarding any tough ribs (reserve remaining cabbage for salad another day).
2. Remove bones and skin from chicken breasts. Cut chicken into bite-sized pieces.
3. In 12-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook sliced cabbage and 1 teaspoon salt, stirring occasionally, until cabbage is tender. Spoon cabbage into large bowl. Wipe skillet clean.
4. In same skillet over medium-high heat, in 1 tablespoon hot salad oil, cook chicken and 1/2 teaspoon salt, stirring frequently, until lightly browned and tender, about 3 minutes. With slotted spoon, remove chicken to bowl with cabbage.
5. Into drippings remaining in skillet, stir mayonnaise and milk until smooth; over low heat, heat through, stirring constantly. Pour mayonnaise mixture over chicken mixture in bowl. Add zucchini, carrot, and basil; gently toss to mix well.
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