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Madrid Chicken Salad

Chicken.delights's picture
  Whole chicken breasts 2 Large, cooked, deboned, skinned and cut into 1x1/4-inch strips
  Oranges 4 , peeled and sectioned
  Canned artichoke hearts 15 Ounce, drained and quartered (1 Can)
  Thinly sliced green onions 1⁄4 Cup (4 tbs)
  Pitted ripe olives 16 , thinly sliced
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Wine vinegar 4 Teaspoon
  Garlic cloves 1⁄2 Small, pressed
  Salt 1 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Endive pieces 2 Cup (32 tbs) (Bite Size Pieces)

Place chicken, oranges, artichokes, onions and olives in medium bowl; toss lightly. Mix oil, vinegar, garlic, salt and ginger in small bowl; pour over chicken mixture and toss to coat. (At this point, salad can be refrigerated, covered, for several hours.)

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1546 Calories from Fat 624

% Daily Value*

Total Fat 72 g110.2%

Saturated Fat 9.1 g45.7%

Trans Fat 0.1 g

Cholesterol 199.5 mg66.5%

Sodium 3146.7 mg131.1%

Total Carbohydrates 140 g46.8%

Dietary Fiber 53.8 g215.4%

Sugars 63.9 g

Protein 104 g208.6%

Vitamin A 253.4% Vitamin C 633.4%

Calcium 76.6% Iron 74.1%

*Based on a 2000 Calorie diet

Madrid Chicken Salad Recipe