Directions:
- In a blender, combine the egg, mustard, lemon juice, garlic, and mint leaves. Blend until smooth. With the machine running, slowly drizzle in the oil, until the mixture is thick. Season with salt and pepper. In a mixing bowl, combine the chicken, onions, celery, nuts and sultans. Mix thoroughly. Add the emulsion and mix until incorporated. Season with salt and pepper. Serve the salad with the arugula.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3045.51 Kcal (12751 kJ) | ||
| Calories from fat | 1854.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 206.02g | 317% | |
|---|---|---|---|
| Cholesterol | 759.1mg | 253% | |
| Sodium | 3354.16mg | 140% | |
| Potassium | 415.83mg | 9% | |
| Total Carbs | 119.8g | 40% | |
| Sugars | 24.48g | 98% | |
| Dietary Fiber | 16.07g | 64% | |
| Protein | 179.89g | 360% | |
| Vitamin C | 13.3mg | 22% | |
| Iron | 6.2mg | 34% | |
| Calcium | 455.3mg | 46% | |
| Amount Per 100 g | |||
| Calories | 446.22 Kcal (1868 kJ) | ||
| Calories from fat | 271.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.19g | 317% | |
|---|---|---|---|
| Cholesterol | 111.22mg | 253% | |
| Sodium | 491.44mg | 140% | |
| Potassium | 60.93mg | 9% | |
| Total Carbs | 17.55g | 40% | |
| Sugars | 3.59g | 98% | |
| Dietary Fiber | 2.35g | 64% | |
| Protein | 26.36g | 360% | |
| Vitamin C | 1.9mg | 22% | |
| Iron | 0.9mg | 34% | |
| Calcium | 66.7mg | 46% | |
* 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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