Directions:
- Boil chicken until done. Remove from stove and set aside to cool out of the stock. In the meantime, chop all of the other remaining ingredients. Mix items 2 through 4 in a large enough container to hold the chicken salad. When the chicken is cool enough to handle, coursely chop it adding it to the other ingredients. Once finished with the chicken add all other ingredients mixing thoroughly. All spices can be increased according to taste. Refrigerate. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.3 Kcal (1232 kJ) | ||
| Calories from fat | 135.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.08g | 23% | |
|---|---|---|---|
| Cholesterol | 92.39mg | 31% | |
| Sodium | 697.88mg | 29% | |
| Potassium | 579.89mg | 12% | |
| Total Carbs | 9.07g | 3% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 33.24g | 66% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 23.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 128.45 Kcal (538 kJ) | ||
| Calories from fat | 59.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.58g | 23% | |
|---|---|---|---|
| Cholesterol | 40.32mg | 31% | |
| Sodium | 304.59mg | 29% | |
| Potassium | 253.1mg | 12% | |
| Total Carbs | 3.96g | 3% | |
| Sugars | 2.36g | 22% | |
| Dietary Fiber | 0.64g | 6% | |
| Protein | 14.51g | 66% | |
| Vitamin C | 1mg | 4% | |
| Iron | 0.1mg | 2% | |
| Calcium | 10.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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