Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Capsicum | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 Large Chicken
- 1/4 Cup Vinaigrette Dressing
- 1 Teaspoon CSR White Sugar
- Half An English Cucumber
- 1/2 Green Capsicum, seeds removed
- 1 Granny Smith Apple
- 2 Stalks Celery, sliced across
- 4 Spring Onions (Shallots) sliced finely
- 2 Teaspoons Curry Paste
- 3/4 Cup Mayonnaise
- =
Directions
Steam chicken and when cooked remove flesh from carcass, discarding skin. While still warm toss chicken meat in bowl with vinaigrette mixed with CSR White Sugar.
Wash cucumber and score skin with prongs of fork; slice across into rounds. Slice capsicum into thin strips. Cut apple into quarters, remove core and slice quarters across into pieces . Add cucumber, capsicum, apple, celery and spring onion to chicken in bowl.
Beat curry paste into mayonnaise and pour over chicken salad. Mix carefully, coating all surfaces. Cover and chill overnight.