Directions:
- Put the chicken thighs in a medium size sauce pan and add the next 9 ingredients. Bring to a boil, cover, reduce heat to lowest setting, and gently poach until juices in chicken when pierced are clear and no longer pink, about 20 to 25 minutes.
- Remove chicken pieces to a plate to cool. Discard poaching liquid. When the chicken's cool enough to handle, remove the skin and bones and coarsely chop the meat.
- Add the chicken to a large bowl and stir in the remaining ingredients.
- Terrific on a sandwich or as a main dish salad on a bed of mixed spring greens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1232.07 Kcal (5158 kJ) | ||
| Calories from fat | 1063.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 118.13g | 182% | |
|---|---|---|---|
| Cholesterol | 245.32mg | 82% | |
| Sodium | 1011.42mg | 42% | |
| Potassium | 716.58mg | 15% | |
| Total Carbs | 17.41g | 6% | |
| Sugars | 5.42g | 22% | |
| Dietary Fiber | 5.58g | 22% | |
| Protein | 28.71g | 57% | |
| Vitamin C | 28.9mg | 48% | |
| Iron | 1.2mg | 7% | |
| Calcium | 151.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 186.38 Kcal (780 kJ) | ||
| Calories from fat | 160.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.87g | 182% | |
|---|---|---|---|
| Cholesterol | 37.11mg | 82% | |
| Sodium | 153.01mg | 42% | |
| Potassium | 108.4mg | 15% | |
| Total Carbs | 2.63g | 6% | |
| Sugars | 0.82g | 22% | |
| Dietary Fiber | 0.84g | 22% | |
| Protein | 4.34g | 57% | |
| Vitamin C | 4.4mg | 48% | |
| Iron | 0.2mg | 7% | |
| Calcium | 22.9mg | 15% | |
* 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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