Winter Chicken Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
SpecialityMain Ingredient
Interest Group

Ingredients

 Chicken breasts3
 Carrots1 Pound, pared and sliced thin
 Sliced celery2 Cup (32 tbs)
 Onion1 Small, chopped
 Water1⁄4 Cup (4 tbs)
 Instant chicken broth/1 chicken bouillon cube25 Gram (1 Envelope)
 Salt2 Teaspoon
 Mayonnaise/Salad dressing1⁄2 Cup (8 tbs)
 Potato chips200 Gram

Nutrition Facts

Serving size: Complete recipe

Calories 2804 Calories from Fat 1526

% Daily Value*

Total Fat 171 g263.2%

Saturated Fat 31.8 g159%

Trans Fat 0.1 g

Cholesterol 377.8 mg

Sodium 6648.6 mg277%

Total Carbohydrates 179 g59.8%

Dietary Fiber 27.4 g109.7%

Sugars 35.2 g

Protein 139 g279%

Vitamin A 1545.9% Vitamin C 144.5%

Calcium 44.8% Iron 50.4%

*Based on a 2000 Calorie diet

Directions

Pull skin from chicken breasts, then cut meat from bones; dice meat.
Combine with carrots, celery, onion, water, chicken broth or bouillon cube and salt in a large frying pan; heat to boiling; cover.
Simmer 30 minutes, or until chicken is tender.
Drain off any broth and save to add to soup or stew.
Fold mayonnaise or salad dressing into chicken mixture.
Spoon onto a large serving platter; frame with potato chips and garnish with parsley, if you wish.
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