Directions:
- Place the chicken in small pan of cold water, bring to the boil, then lower the heat and simmer for 8 – 10 minutes. Remove from the pan and allow to cool slightly. Alternatively steam in a steamer.
- Steam the green beans and asparagus spears until tender but still crisp; refresh in cold water.
- Mix the beans and asparagus with all the other salad ingredients in a bowl except for the baby salad leaves.
- Place the dressing ingredients in a screw-top jar with 1 tablespoon of water and shake well.
- Slice the chicken while still warm and add to the salad. Pour over the dressing and toss to coat.
- Serve in a large salad bowl, garnished with the baby salad leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 591.61 Kcal (2477 kJ) | ||
| Calories from fat | 471.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.39g | 81% | |
|---|---|---|---|
| Cholesterol | 69.62mg | 23% | |
| Sodium | 763.78mg | 32% | |
| Potassium | 679.54mg | 14% | |
| Total Carbs | 8.14g | 3% | |
| Sugars | 3.91g | 16% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 26g | 52% | |
| Vitamin C | 17.5mg | 29% | |
| Iron | 0.9mg | 5% | |
| Calcium | 34.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 184.72 Kcal (773 kJ) | ||
| Calories from fat | 147.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.36g | 81% | |
|---|---|---|---|
| Cholesterol | 21.74mg | 23% | |
| Sodium | 238.48mg | 32% | |
| Potassium | 212.18mg | 14% | |
| Total Carbs | 2.54g | 3% | |
| Sugars | 1.22g | 16% | |
| Dietary Fiber | 0.66g | 9% | |
| Protein | 8.12g | 52% | |
| Vitamin C | 5.5mg | 29% | |
| Iron | 0.3mg | 5% | |
| Calcium | 10.9mg | 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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