Directions:
- Place lemon juice in a small saucepan and bring to boil. Cook until reduced to 1/2 cup. Remove from the stove and let cool.
- Place lemon syrup, habanero, lemon zest, and mayonnaise in a blender or food processor and blend until smooth. Season with salt and pepper, to taste, and transfer to a large bowl. Add the onions, celery, and parsley and set aside.
- Add the diced or shredded chicken to the mayonnaise mixture and gently mix until combined. Divide the chicken salad among 4 slices of bread. Top the salad with a few sprigs of watercress and top with the remaining bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 422.41 Kcal (1769 kJ) | ||
| Calories from fat | 266.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.67g | 46% | |
|---|---|---|---|
| Cholesterol | 19.9mg | 7% | |
| Sodium | 528.14mg | 22% | |
| Potassium | 269.77mg | 6% | |
| Total Carbs | 32.58g | 11% | |
| Sugars | 5.07g | 20% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 7.62g | 15% | |
| Vitamin C | 27.6mg | 46% | |
| Iron | 1.9mg | 10% | |
| Calcium | 46.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 209.28 Kcal (876 kJ) | ||
| Calories from fat | 132.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.7g | 46% | |
|---|---|---|---|
| Cholesterol | 9.86mg | 7% | |
| Sodium | 261.66mg | 22% | |
| Potassium | 133.66mg | 6% | |
| Total Carbs | 16.14g | 11% | |
| Sugars | 2.51g | 20% | |
| Dietary Fiber | 0.93g | 8% | |
| Protein | 3.78g | 15% | |
| Vitamin C | 13.7mg | 46% | |
| Iron | 0.9mg | 10% | |
| Calcium | 23.1mg | 5% | |
* 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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