Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
755
Calories
38g
Protein
44g
Fat
55g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Avocado Oil | 1 tbsp (14g) | 124 |
| Mango | 1 cup diced (165g) | 99 |
| Raspberry | 1 cup (123g) | 64 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salad | not in our table | 0 |
| Papaya | not in our table | 0 |
| Peppermint | 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
- =
- ¾ Cup olive or avocado oil
- 1/3 Cups red wine or raspberry vinegar
- 1 ½ Tbsp Dijon mustard
- 1 tsp dried rubbed sage
- 3 ½ Pounds boneless chicken breasts, fully cooked, skinned and cut into bite size pieces
- 1 ½ Gallons mixed salad greens
- 2 papayas, peeled, seeded and chopped
- 2 mangos, peeled, pitted and chopped
- 1 ¼ Pounds fresh raspberries
- 3 Tbsp fresh mint, minced
- 3 California Avocados, seeded, peeled and sliced
- 1 ½ Cups walnuts, toasted and chopped
- =
Directions
1
Whisk olive oil, vinegar, mustard and sage to blend in medium mixing bowl.
2
Combine chicken, salad greens, papaya, mango, raspberries and mint in large bowl.
3
Add dressing and toss well.
4
Divide mixture into 12 portions.
5
Arrange avocado slices on top, sprinkle with walnuts and serve.
Recipe sourced from
fandom