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Creamy Chipotle Chicken Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.2352
Energy (kCal)646.46
Carbohydrates (g)5.3245
Total fats (g)68.6525
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook chicken breasts in water with salt & pepper until very tender. | 2. Shred chicken & put in medium sized bowl. Put the diced onion in with chicken. Set aside. | 3. In a blender or food processor mix mayonnaise, sour cream, and between 3/4 to the whole can of chipotle peppers until well blended & smooth. The amount of peppers depend, of course, on taste. | 4. Add mayonnaise mixture to shredded chicken & onion. Mix well. If you like more moisture in a "salad" type dish add more mayo and sour cream in equal parts to get the consistency you like. | 5. Serve with Low-carb bread, pork rinds, or by itself. This will surely help you drink a healthier amount of water! But don't be afraid, not super hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 4 -5 boneless skinless 0.0 0.0 0.0 0.0
    vidalia onion 1 diced - - - -
    mayonnaise 1/2 cup 418.76 0.0 0.4292 46.4
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    chipotle chile adobo canned - - - -
    salt - - - -
    pepper - - - -

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



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