Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
469
Calories
39g
Protein
23g
Fat
28g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Salad | 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
- =
- 2 1/2 cups cooked chickens, cut into 1/2-inch pieces
- 1 (14 ounces) can pineapple chunks, drained
- 1 cup celery, cut into 1/2 inch squares
- 3 tablespoons salad oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 5 tablespoons mayonnaise
- 1/4 cup slivered almonds
- =
Directions
1
Combine chicken, pineapple and celery. Add salad oil, lemon juice and salt.
2
Mix well. Marinate salad for 1 hour. Add mayonnaise and mix well. Serve on a bed of lettuce and sprinkle almonds over top.
Recipe sourced from
fandom