Directions:
- Sprinkle chicken with paprika and salt.
- Heat oil in a large skillet over medium low heat.
- Add chicken and cook 8 minutes turning twice.
- Remove chicken to a plate and cool.
- Combine all dressing ingredients and mix well then pour dressing into skillet.
- Stir to remove brown bits then strain into a measuring cup.
- Add enough water to measure 1/3 cup then reserve.
- To serve cut each breast diagonally into 1” slices.
- Arrange greens on 4 dinner plates then top with orange segments and red onion rings.
- Fan one chicken breast on each salad then drizzle with reserved sherry vinegar mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2395.88 Kcal (10031 kJ) | ||
| Calories from fat | 2007.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 223.07g | 343% | |
|---|---|---|---|
| Cholesterol | 335.24mg | 112% | |
| Sodium | 5302.65mg | 221% | |
| Potassium | 997.52mg | 21% | |
| Total Carbs | 36.98g | 12% | |
| Sugars | 35.43g | 142% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 57.32g | 115% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 183.5mg | 18% | |
| Amount Per 100 g | |||
| Calories | 306.96 Kcal (1285 kJ) | ||
| Calories from fat | 257.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.58g | 343% | |
|---|---|---|---|
| Cholesterol | 42.95mg | 112% | |
| Sodium | 679.38mg | 221% | |
| Potassium | 127.8mg | 21% | |
| Total Carbs | 4.74g | 12% | |
| Sugars | 4.54g | 142% | |
| Dietary Fiber | 0.09g | 3% | |
| Protein | 7.34g | 115% | |
| Vitamin C | 0.2mg | 3% | |
| Calcium | 23.5mg | 18% | |
* 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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