Directions:
- Over medium-high heat, bring a medium pot of lightly salted water to boil. Add chicken, celery, a slice of the onion, and garlic. Reduce heat to medium and simmer for 1 hour.
- Chop remaining onion and set aside.
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Drain chicken, discarding boiled vegetables. Chop chicken when cool.
- In a medium bowl, mix the apple, onion, pickles, almond and salt, if desired. Add black and red pepper to taste. Stir in enough mayonnaise until the mixture sticks together well.
- Cover a serving dish with lettuce leaves. Mound the chicken salad in the middle, and sprinkle with additional almonds, if desired. Serve with crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.44 Kcal (931 kJ) | ||
| Calories from fat | 107.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.89g | 18% | |
|---|---|---|---|
| Cholesterol | 136.94mg | 46% | |
| Sodium | 429.51mg | 18% | |
| Potassium | 377.94mg | 8% | |
| Total Carbs | 9.02g | 3% | |
| Sugars | 5.99g | 24% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 21.6g | 43% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 33.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 124.82 Kcal (523 kJ) | ||
| Calories from fat | 60.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.67g | 18% | |
|---|---|---|---|
| Cholesterol | 76.84mg | 46% | |
| Sodium | 241mg | 18% | |
| Potassium | 212.06mg | 8% | |
| Total Carbs | 5.06g | 3% | |
| Sugars | 3.36g | 24% | |
| Dietary Fiber | 0.8g | 6% | |
| Protein | 12.12g | 43% | |
| Vitamin C | 1.5mg | 5% | |
| Iron | 0.4mg | 3% | |
| Calcium | 18.7mg | 3% | |
* 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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