Directions:
- In a large nonstick skillet, saute chicken in oil until no longer pink; drain. Stir in the hot sauce, salt and pepper.
- In large bowl, combine the romaine, celery and carrots. Divide among four plates. Top with chicken. Serve with ranch dressing. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.85 Kcal (983 kJ) | ||
| Calories from fat | 67.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.47g | 11% | |
|---|---|---|---|
| Cholesterol | 68.85mg | 23% | |
| Sodium | 1273.02mg | 53% | |
| Potassium | 924.87mg | 20% | |
| Total Carbs | 18g | 6% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 4.77g | 19% | |
| Protein | 24.89g | 50% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.9mg | 10% | |
| Calcium | 94.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 62.9 Kcal (263 kJ) | ||
| Calories from fat | 17.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 11% | |
|---|---|---|---|
| Cholesterol | 18.44mg | 23% | |
| Sodium | 340.95mg | 53% | |
| Potassium | 247.7mg | 20% | |
| Total Carbs | 4.82g | 6% | |
| Sugars | 1.39g | 21% | |
| Dietary Fiber | 1.28g | 19% | |
| Protein | 6.67g | 50% | |
| Vitamin C | 2.4mg | 15% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.5mg | 10% | |
| Calcium | 25.2mg | 9% | |
* 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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