Directions:
- To make the dressing, mix all the ingredients together in a small pot and bring to the boil. Remove from the heat and leave to cool or refigerate.
- Remove the chicken from the bones and slice thickly across the grain. Put the chicken, onion and tomato in a bowl, drizzle with the dressing and gently toss together. Put the lettuce on a serving plate and arrange the chicken salad on top. Sprinkle with peanuts to serve.
- Variation: This is a salad where you can interchange chicken for duck, beef, lamb, quail or even prawns to create a lively, fresh tasting dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.41 Kcal (1408 kJ) | ||
| Calories from fat | 192.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.39g | 33% | |
|---|---|---|---|
| Cholesterol | 117.68mg | 39% | |
| Sodium | 1103.14mg | 46% | |
| Potassium | 432.8mg | 9% | |
| Total Carbs | 9.09g | 3% | |
| Sugars | 6.8g | 27% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 25.57g | 51% | |
| Vitamin C | 65.1mg | 109% | |
| Iron | 1.9mg | 11% | |
| Calcium | 30.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 161.08 Kcal (674 kJ) | ||
| Calories from fat | 92.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.24g | 33% | |
|---|---|---|---|
| Cholesterol | 56.34mg | 39% | |
| Sodium | 528.2mg | 46% | |
| Potassium | 207.23mg | 9% | |
| Total Carbs | 4.35g | 3% | |
| Sugars | 3.26g | 27% | |
| Dietary Fiber | 0.55g | 5% | |
| Protein | 12.24g | 51% | |
| Vitamin C | 31.2mg | 109% | |
| Iron | 0.9mg | 11% | |
| Calcium | 14.8mg | 3% | |
* 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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