Directions:
- Boil the chicken in water with the next 4 ingredients.
- Remove the chicken from the broth; strain out the vegetables and set aside.
- Cool the chicken. Skin and bone chicken and chop it into chunks making sure there is no skin or gristle in the meat.
- Mix in the reserved cooked vegetables and all the other ingredients.
- Serve on individual lettuce leaves and garnish with a dab of mayo and olive slices.
- This can also be used as a great sandwich spread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.77 Kcal (748 kJ) | ||
| Calories from fat | 134.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.89g | 23% | |
|---|---|---|---|
| Cholesterol | 103.64mg | 35% | |
| Sodium | 294.66mg | 12% | |
| Potassium | 183.1mg | 4% | |
| Total Carbs | 5.75g | 2% | |
| Sugars | 2.69g | 11% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 5.6g | 11% | |
| Vitamin C | 18.5mg | 31% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.7mg | 37% | |
| Calcium | 34mg | 3% | |
| Amount Per 100 g | |||
| Calories | 147.01 Kcal (616 kJ) | ||
| Calories from fat | 110.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.25g | 23% | |
|---|---|---|---|
| Cholesterol | 85.23mg | 35% | |
| Sodium | 242.32mg | 12% | |
| Potassium | 150.58mg | 4% | |
| Total Carbs | 4.73g | 2% | |
| Sugars | 2.21g | 11% | |
| Dietary Fiber | 1.08g | 5% | |
| Protein | 4.6g | 11% | |
| Vitamin C | 15.2mg | 31% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 5.5mg | 37% | |
| Calcium | 27.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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