Directions:
- Combine first 4 ingredients in large saucepan and bring to a boil.
- Add chicken breasts, reduce heat and poach just until meat is cooked, about 10 to 15 minutes.
- Remove chicken and let cool (poaching liquid can be reserved for another use. Cool, refrigerate or freeze).
- Dice chicken and transfer to large bowl.
- Add remaining ingredients except almonds and blend well.
- Cover and refrigerate at least 1 hour.
- Divide among salad plates and garnish with almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 591.96 Kcal (2478 kJ) | ||
| Calories from fat | 360.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.05g | 62% | |
|---|---|---|---|
| Cholesterol | 100.94mg | 34% | |
| Sodium | 1823.42mg | 76% | |
| Potassium | 765.16mg | 16% | |
| Total Carbs | 30.64g | 10% | |
| Sugars | 21.66g | 87% | |
| Dietary Fiber | 4.14g | 17% | |
| Protein | 31.74g | 63% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 1mg | 6% | |
| Calcium | 79.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 128.8 Kcal (539 kJ) | ||
| Calories from fat | 78.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.72g | 62% | |
|---|---|---|---|
| Cholesterol | 21.96mg | 34% | |
| Sodium | 396.75mg | 76% | |
| Potassium | 166.49mg | 16% | |
| Total Carbs | 6.67g | 10% | |
| Sugars | 4.71g | 87% | |
| Dietary Fiber | 0.9g | 17% | |
| Protein | 6.91g | 63% | |
| Vitamin C | 1.4mg | 11% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 0.2mg | 6% | |
| Calcium | 17.3mg | 8% | |
* 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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