Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
636
Calories
50g
Protein
11g
Fat
89g
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 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Grape | 1/2 cup (76g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Topping | 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 x Chicken breasts, skinned
- 3 cup Chicken stock (up to 4)
- 2 x Carrots
- 1 x Celery rib (up to 2)
- 1/4 lb Raisins
- 1 can Corn kernels
- 1/4 lb Cooked green peas
- DRESSING:
- 1 cup Mayonnaise
- 1/4 cup Chicken stock
- TOPPING:
- 2 cup Straw potatoes
- =
Directions
1
Cook chicken in stock.
2
Drain chicken, saving 1/4 cup stock
3
Shred chicken
4
Shred carrots
5
Dice celery
6
Stir together the saved stock and mayo to make the dressing
7
Combine all the salad ingrdients but potatoes
8
Add dressing to the salad and stir to combine
Recipe sourced from
fandom