Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Red Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Leaf | 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 cubed cooked chicken breasts (left-over roast chicken works well and also rotisserie chicken)
- 1 cup cubed cooked chicken thigh pieces (left-over roast chicken works well and also rotisserie chicken)
- 1 cup chopped celery
- 2 tablespoons chopped red onions
- 1/2 cup dried cranberries
- 1/4 cup chopped flat leaf parsley
- 1/4 cup chopped walnuts, toasted
- red leaf lettuce, leaves
- Dressing
- 1/4 cup mayonnaise
- 2 tablespoons maple syrup (preferably medium grade)
- 2 teaspoons honey dijon mustard
- 1/4 teaspoon curry powder
Directions
1. Add the cooked cubed chicken, celery, onion, dried cranberries, parsley, and walnuts in a large mixing bowl; stir to combine.
2. In a smaller bowl, whisk together the dressing ingredients.
3. Pour the dressing mixture over the chicken salad; toss to thoroughly coat.
4. Cover and refrigerated a few hours before serving (may refrigerate up to 24 hours before serving).
5. Line individual plates with red lettuce leaves; spoon chicken salad onto lettuce leaves and serve.
Category:New England Recipes
Category:New England Salads