Directions:
- Add the the chicken and next 3 ingredients to a mixing bowl; gently toss to mix; set aside.
- To make the dressing: whisk the mayonnaise, tarragon, and lemon juice in a small bowl; add salt and pepper to taste.
- Pour the dressing over the chicken-lobster mixture; toss to coat.
- Cover and refrigerate 1-8 hours.
- To serve: line individual salad plates with lettuce leaves.
- Mound the salad onto the lettuce leaves.
- Garnish with tomato and hard-boiled egg wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 685.54 Kcal (2870 kJ) | ||
| Calories from fat | 456.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.72g | 78% | |
|---|---|---|---|
| Cholesterol | 228.14mg | 76% | |
| Sodium | 1237.66mg | 52% | |
| Potassium | 509.38mg | 11% | |
| Total Carbs | 25.81g | 9% | |
| Sugars | 6.46g | 26% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 35.16g | 70% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 1.9mg | 10% | |
| Calcium | 95.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 224.48 Kcal (940 kJ) | ||
| Calories from fat | 149.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.61g | 78% | |
|---|---|---|---|
| Cholesterol | 74.7mg | 76% | |
| Sodium | 405.27mg | 52% | |
| Potassium | 166.79mg | 11% | |
| Total Carbs | 8.45g | 9% | |
| Sugars | 2.12g | 26% | |
| Dietary Fiber | 0.24g | 3% | |
| Protein | 11.51g | 70% | |
| Vitamin C | 1.8mg | 9% | |
| Iron | 0.6mg | 10% | |
| Calcium | 31.3mg | 10% | |
* 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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