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Warm Chicken, Bacon & Potato Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)204.5338
Energy (kCal)2544.7346
Carbohydrates (g)8.9346
Total fats (g)182.9915
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. | 2. Dry-fry the bacon for approximately 5 minutes until crispy and leave to cool. | 3. Parboil the new potatoes for approximately 5 minutes. | 4. Drain the potatoes and place on a greased baking tray with the chicken breasts and garlic cloves (whole but bruised). | 5. Cover potatoes, chicken and garlic with oil. | 6. Sprinkle one tablespoon of the sugar over the potatoes. | 7. Roast for approximately 30 minutes, turning once halfway and sprinkling the remainder of the sugar over the potatoes. | 8. Prepare the salad (we use a small bag of pre-prepared salad between the two of us). | 9. Chop the bacon and add it in with the salad. | 10. Remove potatoes and chicken from the oven. Chop the chicken into bite-sized pieces and mix all ingredients together with the salad. | 11. Add salad dressing to taste (we like Paul Newmans Italian dressing personally) and serve warm! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bacon 4 slices 467.04 1.4336 14.1344 44.4528
    new potato 500 - - - -
    chicken breast 2 1560.3596 0.0 189.1482 83.9147
    garlic clove 4 bruised - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    sugar 2 tablespoons divided 39.975 7.501 1.2512 0.624
    salad green mixed - - - -
    salad dressing - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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