Chicken Salad
2 chicken breasts
1/2 cup mayo (recipe follows)
2 tsp Red wine vinegar
2 1/2 tsp raw honey
1 cup grapes (halved)
2 green onions (chopped)
1/2 cup toasted, chopped pecans
Nutrition Facts | |
---|---|
Servings 4.0 | |
Amount Per Serving | |
calories 411 | |
% Daily Value * | |
Total Fat 33 g | 51 % |
Saturated Fat 2 g | 10 % |
Monounsaturated Fat 0 g | |
Polyunsaturated Fat 0 g | |
Trans Fat 0 g | |
Cholesterol 65 mg | 22 % |
Sodium 262 mg | 11 % |
Potassium 306 mg | 9 % |
Total Carbohydrate 14 g | 5 % |
Dietary Fiber 2 g | 7 % |
Sugars 8 g | |
Protein 24 g | 47 % |
Vitamin A | 6 % |
Vitamin C | 3 % |
Calcium | 2 % |
Iron | 7 % |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
Mayo
2/3 cup avocado oil
2 tsp lemon juice
1 egg
1/4 tsp garlic powder
2 tsp Dijon mustard
Salt and pepper
1. Combine all the ingredients in a bowl and whisk until thick. (Side note: I put all the ingredients in a mason jar and use an immersion blender... same result in literally less than a minute and then if you have extra you already have a container to store it :) this recipe will not use it all unless you want it super creamy- it will use most... But mayo will keep about a week in the fridge!
Directions:
Preheat oven to 350 degrees
1. Cook chicken- drizzle olive oil, salt and pepper over the chicken and bake 35-40 minutes.
2. While the chicken is baking make the mayo.
3. Combine the rest of the ingredients (except chicken and mayo) in a large bowl. Mix.
4. Chop the chicken in small cubes. Add the chicken to the bowl and start with 1/3 cup of mayo, stirring and adding more if necessary.
5. Chill at least an hour.
No comments:
Post a Comment