Recipe courtesy of Jane Doerfer
Roast Chicken Salad
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1043
- Total Fat
- 91
- Saturated Fat
- 16
- Carbohydrates
- 22
- Dietary Fiber
- 4
- Sugar
- 15
- Protein
- 38
- Cholesterol
- 163
- Sodium
- 848
- Total: 45 min
- Prep: 45 min
Ingredients
1 1/3 cups cooked boneless chicken, cut into 3/4-inch pieces
1 tablespoon lime juice
Salt and pepper
Dry mustard, pinch
2 tablespoons chopped red onion
1/4 cup diced celery
1 tablespoon mango chutney
1/4 cup mayonnaise
1/4 cup toasted ,chopped pecans
1 tablespoon parsley,chopped
2 leaves bib lettuce
Directions
- Recipe adapted from Jane Doerfer
- Toss the chicken with lime juice, generous amounts of black pepper and a pinch of dry mustard. Let sit for at least 30 minutes in a glass bowl. Tilt the bowl and remove any juices if you wish. Add remaining ingredients. Mound in lettuce leaves.