Directions:
- In a large saucepan, combine the celery rib left whole, garlic, the peppercorns, and the water; use a peeler to remove the zest from 2 of the oranges and add to the pot.
- Season with salt and bring to a boil; add chicken and reduce heat to a simmer cooking until the chicken is done, about 16 minutes.
- Let chicken cool for 30 minutes; discard skin, and shred into bite-sized pieces (broth can be reserved for another use).
- Meanwhile, peel the oranges and discard the bitter white pith; working over a large bowl and strainer, cut the oranges into segments, also squeezing the juice from the membranes into the bowl.
- Whisk in the vinegar and oil and season with salt and pepper.
- Add the chicken, sliced celery, orange sections and cheese; toss well.
- To serve: mound the salad on a serving platter and sprinkle with the almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 677.19 Kcal (2835 kJ) | ||
| Calories from fat | 480.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.37g | 82% | |
|---|---|---|---|
| Cholesterol | 23.42mg | 8% | |
| Sodium | 376.6mg | 16% | |
| Potassium | 548.48mg | 12% | |
| Total Carbs | 22.03g | 7% | |
| Sugars | 8.22g | 33% | |
| Dietary Fiber | 5.01g | 20% | |
| Protein | 29.14g | 58% | |
| Vitamin C | 37.9mg | 63% | |
| Iron | 1.1mg | 6% | |
| Calcium | 5389.1mg | 539% | |
| Amount Per 100 g | |||
| Calories | 121.48 Kcal (509 kJ) | ||
| Calories from fat | 86.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.57g | 82% | |
|---|---|---|---|
| Cholesterol | 4.2mg | 8% | |
| Sodium | 67.56mg | 16% | |
| Potassium | 98.39mg | 12% | |
| Total Carbs | 3.95g | 7% | |
| Sugars | 1.47g | 33% | |
| Dietary Fiber | 0.9g | 20% | |
| Protein | 5.23g | 58% | |
| Vitamin C | 6.8mg | 63% | |
| Iron | 0.2mg | 6% | |
| Calcium | 966.7mg | 539% | |
* 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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