Directions:
- Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips.
- In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.
- In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 671.08 Kcal (2810 kJ) | ||
| Calories from fat | 237.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.34g | 41% | |
|---|---|---|---|
| Cholesterol | 280.07mg | 93% | |
| Sodium | 3384.81mg | 141% | |
| Potassium | 1466.08mg | 31% | |
| Total Carbs | 18.85g | 6% | |
| Sugars | 5.86g | 23% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 94.09g | 188% | |
| Vitamin C | 26.9mg | 45% | |
| Iron | 0.3mg | 2% | |
| Calcium | 126.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 103.99 Kcal (435 kJ) | ||
| Calories from fat | 36.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 41% | |
|---|---|---|---|
| Cholesterol | 43.4mg | 93% | |
| Sodium | 524.52mg | 141% | |
| Potassium | 227.19mg | 31% | |
| Total Carbs | 2.92g | 6% | |
| Sugars | 0.91g | 23% | |
| Dietary Fiber | 0.14g | 4% | |
| Protein | 14.58g | 188% | |
| Vitamin C | 4.2mg | 45% | |
| Calcium | 19.6mg | 13% | |
* 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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