Directions:
- Sprinkle chicken breasts with cornstarch.
- Cook in hot oil (12 skillet) and season with pepper, garlic and 1/4 tsp salt.
- Cook until browned, about 4-5 minutes each side.
- Remove from pan and keep warm.
- Reserve pan and drippings.
- Cook potatoes until soft.
- Cool 5 minutes.
- Cut into quarters.
- Reheat reserved pan and add potatoes.
- Cook until nicely browned.
- Set aside.
- In large bowl, combine radicchio and salad greens, tomatoes and feta cheese.
- Slice warm chicken breasts into bite-size pieces.
- Add to salad mixture, along with warm potatoes.
- Combine dressing ingredients.
- Toss with salad.
- Garnish with nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 607.31 Kcal (2543 kJ) | ||
| Calories from fat | 292.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.49g | 50% | |
|---|---|---|---|
| Cholesterol | 36.72mg | 12% | |
| Sodium | 745.93mg | 31% | |
| Potassium | 1160.6mg | 25% | |
| Total Carbs | 67.39g | 22% | |
| Sugars | 14.41g | 58% | |
| Dietary Fiber | 12.12g | 48% | |
| Protein | 13.73g | 27% | |
| Vitamin C | 22.2mg | 37% | |
| Vitamin A | 2.8mg | 94% | |
| Iron | 4.5mg | 25% | |
| Calcium | 323.5mg | 32% | |
| Amount Per 100 g | |||
| Calories | 119.66 Kcal (501 kJ) | ||
| Calories from fat | 57.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.4g | 50% | |
|---|---|---|---|
| Cholesterol | 7.23mg | 12% | |
| Sodium | 146.98mg | 31% | |
| Potassium | 228.68mg | 25% | |
| Total Carbs | 13.28g | 22% | |
| Sugars | 2.84g | 58% | |
| Dietary Fiber | 2.39g | 48% | |
| Protein | 2.71g | 27% | |
| Vitamin C | 4.4mg | 37% | |
| Vitamin A | 0.6mg | 94% | |
| Iron | 0.9mg | 25% | |
| Calcium | 63.7mg | 32% | |
* 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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