Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
583
Calories
43g
Protein
32g
Fat
31g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 Cups diced chicken or turkey
- ¼ Cup California sherry
- 1 ½ Cups diced celery
- ½ Cup slivered toasted almonds
- 1 pimiento chopped
- ½ Cup real mayonnaise
- 2 Tbsp lemon juice
- 1 Tbsp grated lemon rind
- 1 tsp minced onion
- 1 tsp salt
- ¼ tsp black pepper
- 3 avocados peeled, cut lengthwise
- =
Directions
1
Preheat oven to 450 Degrees.
2
Heat the following until very hot.
3
In a saucepan heat the chicken and sherry.
4
Add celery, almonds, pimiento and the combined mayonnaise, lemon juice, rind, onion, salt and pepper, blending thoroughly.
5
Fill avocados.
6
Place in a pan, bake in very hot oven until lightly browned.
7
Serve immediately.
8
Baking time: About 15 minutes.
Recipe sourced from
fandom