Hot Chicken in the Valley Salad #RSC Recipe

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Hot Chicken in the Valley Salad #RSC
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Ingredients
19
Count
Nutrition
453
Calories
Total time
45
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Cook chicken in water with celery leaves and bay leaf until tender.
  2. Skin and bone, cut into 1-inch chunks.
  3. Mix remaining ingredients with chicken, except cheese and onion rings.
  4. Place in a 9X13inch pan or casserole.
  5. Top with cheese and crushed onion rings.
  6. Bake at 350 for 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 452.73 Kcal (1895 kJ)
Calories from fat 329.87 Kcal
% Daily Value*
Total Fat 36.65g 56%
Cholesterol 52.64mg 18%
Sodium 1308.95mg 55%
Potassium 325.31mg 7%
Total Carbs 9.56g 3%
Sugars 2.7g 11%
Dietary Fiber 2.11g 8%
Protein 21.62g 43%
Vitamin C 3.7mg 6%
Iron 0.9mg 5%
Calcium 647.6mg 65%
Amount Per 100 g
Calories 226.7 Kcal (949 kJ)
Calories from fat 165.18 Kcal
% Daily Value*
Total Fat 18.35g 56%
Cholesterol 26.36mg 18%
Sodium 655.43mg 55%
Potassium 162.89mg 7%
Total Carbs 4.79g 3%
Sugars 1.35g 11%
Dietary Fiber 1.06g 8%
Protein 10.83g 43%
Vitamin C 1.8mg 6%
Iron 0.4mg 5%
Calcium 324.3mg 65%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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