Directions:
- In a small bowl, combine lime juice and 3/4 teaspoon salt; cover and refrigerate. In a large bowl, combine the chicken, peas, carrots, celery and parsley. Combine the mayonnaise, orange juice, pepper and remaining salt; pour over chicken mixture and toss to coat. Cover and refrigerate for at least 1 hour.
- Place greens on a serving platter or individual plates. Top with chicken salad; arrange orange sections and avocado slices around salad. Sprinkle with green onions. Drizzle with lime juice mixture. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 484.58 Kcal (2029 kJ) | ||
| Calories from fat | 356.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.59g | 61% | |
|---|---|---|---|
| Cholesterol | 41.61mg | 14% | |
| Sodium | 964.4mg | 40% | |
| Potassium | 639.56mg | 14% | |
| Total Carbs | 21.79g | 7% | |
| Sugars | 3.27g | 13% | |
| Dietary Fiber | 6.3g | 25% | |
| Protein | 14.73g | 29% | |
| Vitamin C | 17.3mg | 29% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2mg | 11% | |
| Calcium | 39.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 225.91 Kcal (946 kJ) | ||
| Calories from fat | 166.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.46g | 61% | |
|---|---|---|---|
| Cholesterol | 19.4mg | 14% | |
| Sodium | 449.6mg | 40% | |
| Potassium | 298.16mg | 14% | |
| Total Carbs | 10.16g | 7% | |
| Sugars | 1.53g | 13% | |
| Dietary Fiber | 2.94g | 25% | |
| Protein | 6.87g | 29% | |
| Vitamin C | 8.1mg | 29% | |
| Iron | 0.9mg | 11% | |
| Calcium | 18.3mg | 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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