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Chicken & Butternut Squash Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.7006
Energy (kCal)857.0704
Carbohydrates (g)94.3498
Total fats (g)54.6584
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast squash in a roasting pan in oven, then cool. | 2. While squash is roasting, cook 4 oz chicken breast per up to 4 people in pan, cool and cut into bite size pieces. | 3. Whisk together the vinegar, lime juice, cilantro, sugar, pepper in a large bowl. Then whisk in the olive oil. | 4. Just before serving, gently mix squash and chicken into dressing with red pepper. | 5. Garnish with peanuts, onions and raisins. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut squash 1 roasted cooled cut 63.0 16.366 1.4 0.14
    apple cider vinegar 1 tablespoon - - - -
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106
    cilantro 2 teaspoons 0.1533 0.0245 0.0142 0.0035
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    red pepper 1 1.25 0.2753 0.0584 0.0138
    raisin 1/2 cup 249.15 65.604 2.7968 0.3795
    green onion 1/3 cup 6.39 1.3585 0.2296 0.1112
    peanut 3 tablespoons chopped 155.2162 4.4156 7.0628 13.4795
    chili pepper 1/4 0.3125 0.0739 0.0156 0.0016

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



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