chicken salad
| 4 | ounce chicken breast, cooked , cut into strips |
| 4 | large boiled eggs, yolk & whites seperated,diced |
| 1/2 | cup cucumber, peeled & diced |
| 1/2 | cup avocado, peeled & diced |
| 2 | tbsp ranch dressing |
| 1 | tsp honey |
| 1 | tbsp lemon juice |
mix first 4 ingred. in bowl set aside in small bowl combine yolks. avocado. dressing and lemon juice and honey mix well and pour over ingred. in other bowlCategories
Salads, Christmas, Easter, Fourth of July, Thanksgiving
| Nutrition Facts | ||||||
Serving Size 490.6g |
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Amount Per Serving |
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Calories 640 Calories from Fat
312 |
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% Daily Value* |
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Total Fat
34.7g 53%
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Saturated Fat
8.8g 44%
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Cholesterol
942mg 314%
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Sodium
539mg 22%
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Total Carbohydrates
18.3g 6%
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Dietary Fiber
5.2g 21%
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Sugars
9.7g |
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Protein
62.6g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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