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Summer Chicken Salad Plate

Chef.at.Home's picture
Ingredients
  Whole chicken breasts 36 Ounce (3 Pieces, 12 Ounces Each)
  Water 2 Cup (32 tbs)
  Onion slice 1
  Celery tops 3
  Salt 1 Teaspoon
  Iceberg lettuce head 1
  Oranges 3 , pared and sectioned
  Honeydew melon 1⁄2 Small, pared and cubed
  Watercress 2 Tablespoon
  Dressing 1⁄4 Cup (4 tbs) (Tangy Chef'S, Adjust Quantity As Needed)
Directions

1. Combine chicken breasts with water, onion, celery tops and salt in a large saucepan; cover. Simmer 20 minutes, or till tender.
2. Remove from broth; cool; pull off skin; take meat from bones. Chill meat; slice thin. (Strain broth and chill for soup or gravy.)
3. Place lettuce leaves on 6 serving plates; arrange chicken, orange sections and melon cubes on each; garnish with watercress. Serve with Tangy Chef's Dressing.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Salad
Interest: 
Summer
Ingredient: 
Chicken
Cook Time: 
25 Minutes
Servings: 
6

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 326 Calories from Fat 48

% Daily Value*

Total Fat 5 g8.4%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 105.4 mg35.1%

Sodium 486.9 mg20.3%

Total Carbohydrates 28 g9.4%

Dietary Fiber 4.4 g17.5%

Sugars 22.5 g

Protein 42 g83.2%

Vitamin A 15.2% Vitamin C 117.5%

Calcium 9% Iron 10.5%

*Based on a 2000 Calorie diet

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Summer Chicken Salad Plate Recipe