Directions:
- Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.).
- Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 455.76 Kcal (1908 kJ) | ||
| Calories from fat | 328.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.51g | 56% | |
|---|---|---|---|
| Cholesterol | 71.93mg | 24% | |
| Sodium | 590.06mg | 25% | |
| Potassium | 349.4mg | 7% | |
| Total Carbs | 18.34g | 6% | |
| Sugars | 10.22g | 41% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 15.65g | 31% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 42.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 316.54 Kcal (1325 kJ) | ||
| Calories from fat | 228.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.36g | 56% | |
|---|---|---|---|
| Cholesterol | 49.95mg | 24% | |
| Sodium | 409.82mg | 25% | |
| Potassium | 242.67mg | 7% | |
| Total Carbs | 12.73g | 6% | |
| Sugars | 7.1g | 41% | |
| Dietary Fiber | 1.35g | 8% | |
| Protein | 10.87g | 31% | |
| Vitamin C | 2.2mg | 5% | |
| Iron | 0.8mg | 6% | |
| Calcium | 29.3mg | 4% | |
* 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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