Directions:
- In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 442.81 Kcal (1854 kJ) | ||
| Calories from fat | 290.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.3g | 50% | |
|---|---|---|---|
| Cholesterol | 43.85mg | 15% | |
| Sodium | 611.58mg | 25% | |
| Potassium | 455.13mg | 10% | |
| Total Carbs | 27.3g | 9% | |
| Sugars | 4.5g | 18% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 13.19g | 26% | |
| Vitamin C | 24.5mg | 41% | |
| Iron | 1.2mg | 7% | |
| Calcium | 54.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 203.54 Kcal (852 kJ) | ||
| Calories from fat | 133.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.85g | 50% | |
|---|---|---|---|
| Cholesterol | 20.15mg | 15% | |
| Sodium | 281.11mg | 25% | |
| Potassium | 209.2mg | 10% | |
| Total Carbs | 12.55g | 9% | |
| Sugars | 2.07g | 18% | |
| Dietary Fiber | 1.01g | 9% | |
| Protein | 6.06g | 26% | |
| Vitamin C | 11.3mg | 41% | |
| Iron | 0.6mg | 7% | |
| Calcium | 24.9mg | 5% | |
* 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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