Chicken Salad (ensalada De Pollo)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Mexican, Poultry, Salads | 1 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 1 | Carrot coarsley cut | |
| 1 | c | Peas |
| 2 | Celery stalks, chopped | |
| 1/2 | Onion, chopped | |
| 1/2 | c | Mayonaise |
| 1/2 | c | Milk |
| 2 | T | Lime juice |
| 1 | t | Mustard |
| 1 | Head lettuce | |
| Salt and pepper |
INSTRUCTIONS
Wash the chicken well and boil it with salt. Cut it into coarse chunks. Boil the carrots and peas. When the chicken, peas and carrots have cooled a little, mix them with the celery, onion mayonaise, milk, lime and the mustard in a salad bowl. Serve the salad cold over lettuce. Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland <kirkland@gj.net> on Nov 07, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 790
Calories From Fat: 141
Total Fat: 15.8g
Cholesterol: 302.2mg
Sodium: 599.8mg
Potassium: 1699.7mg
Carbohydrates: 37g
Fiber: 9.4g
Sugar: 18.7g
Protein: 119.9g