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Chicken, Potato and Avocado salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.2209
Energy (kCal)1181.6927
Carbohydrates (g)4.2015
Total fats (g)124.0521
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil potatoes until just tender, 15-20 minutes. | 2. Drain and cool. | 3. Slice chicken and bacon into strips. | 4. Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp. | 5. Drain chicken and bacon on kitchen paper. | 6. Sprinkle avocado with lemon juice to prevent browning. | 7. Halve the potatoes and toss in the dressing with the chicken, bacon and avocado while still warm. | 8. Serve on a bed of the mixed lettuce leaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    new potato 500 washed peeled - - - -
    chicken thigh fillet 4 - - - -
    bacon 4 slices 467.04 1.4336 14.1344 44.4528
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    avocado 2 peeled sliced - - - -
    lemon juice 2 teaspoons 2.2367 0.7015 0.0356 0.0244
    lettuce leaf 2 cups 10.8 2.0664 0.9792 0.10800000000000001
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    white wine vinegar 2 tablespoons - - - -
    herb 2 tablespoons chopped - - - -
    salt pepper - - - -

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



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