Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
983
Calories
54g
Protein
20g
Fat
148g
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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Mango | 1 cup diced (165g) | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salad Dressing | 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
- 1½ cups broccoli flowerets
- ½ cup pea pods
- 6 cups torn mixed greens
- 2 cups thinly- sliced Nappa cabbage
- ½ cup julienned carrots
- 1 package (6 oz ) grilled chicken breast, cut in strips
- ¾ cups salad dressing (teriyaki ginger , Asian sesame with ginger, or balsamic vinaigrette)
- 1 mango , peeled, seeded, and thinly sliced (optional)
- Sesame crackers (optional)
Directions
1
In large saucepan quickly plunge broccoli and pea pods into boiling water for 30 seconds. Drain vegetables. Quickly rinse with cold water. Drain well.
2
In large bowl toss together the blanched broccoli and pea pods, greens, cabbage and carrots.
3
Add chicken.
4
Drizzle with salad dressing. Toss to coat.
5
Arrange on 4 serving plates.
6
Top with mango, if desired.
7
Serve with crackers.
Recipe sourced from
wikibooks