Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
433
Calories
41g
Protein
10g
Fat
47g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Celeriac | not in our table | 0 |
| Seed | 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
- 1¾ cups (250 g or 9 oz) cubed cooked chicken
- 1 cup (100 g or 3½ oz) diagonally sliced celery, or use cooked celery root (celeriac), cut in sticks
- 1 small onion, minced. juice of 1 lemon, salt
- 12 pimento-stuffed olives, sliced
- 1 cup (100 g or 3½ oz) grapes, halved, and seeds removed
- 1 small can mandarin oranges, drained
- mayonnaise
Directions
1
Combine chicken, celery and onion in a bowl; sprinkle lemon juice over mixture.
2
Season to taste and toss gently to mix ingredients.
3
Chill in refrigerator about 1 hour.
4
When ready to serve, add almonds, , grapes and mandarin oranges.
5
Gently toss with enough mayonnaise to moisten ingredients.
6
Serve salad on crisp greens.
Recipe sourced from
fandom