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Pagoda Chicken Bowl Recipe
|Canned pineapple tidbits||9 Ounce|
|Sliced celery||1 Cup (16 tbs)|
|Cubed cooked chicken/2 cans (5 or 6 ounces) diced cooked chicken||2 Cup (32 tbs)|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Curry powder||1⁄4 Teaspoon|
|Boston lettuce||1 Cup (16 tbs)|
|Radish slices||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1995 Calories from Fat 740
% Daily Value*
Total Fat 83 g127.3%
Saturated Fat 12.2 g60.9%
Trans Fat 0.1 g
Cholesterol 536.9 mg
Sodium 887.8 mg37%
Total Carbohydrates 174 g58%
Dietary Fiber 11.1 g44.5%
Sugars 47.2 g
Protein 131 g262.7%
Vitamin A 57.7% Vitamin C 28.4%
Calcium 25.5% Iron 49.2%
*Based on a 2000 Calorie diet
Spoon noodle mixture into a medium-size bowl; cool, stirring lightly several times at room temperature.
Set aside several pineapple tidbits and celery slices for a garnish; stir remaining with chicken into noodle mixture.
Blend mayonnaise or salad dressing, milk, and curry powder in a cup; fold into noodle mixture.
Chill at least 30 minutes to season.
When ready to serve, spoon into a lettuce-lined salad bowl; sprinkle with saved almonds on top.
Garnish with rows of radish slices, and saved pineapple and celery threaded onto a wooden pick.