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Caribbean Chicken Salad Recimeal

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.6995
Energy (kCal)1000.2074
Carbohydrates (g)22.566
Total fats (g)103.9029
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toss chicken, pineapple, water chestnuts and green onions in a medium bowl. In a separate bowl, mix mayonnaise, gingerroot, lime juice, salt and pepper. Add to chicken mixture and toss gently. Cut a thin slice from the bottom of each papaya half to make a flat surface for plating; place halves on 4 serving plates. Mound chicken salad in the papaya halves. Serve with lime wedges, and 1/2 pita per serving. | 2. Servings: 4. | 3. Nutritional Information Per Serving: Calories 280; Total fat 17g; Saturated fat 3.5g; Cholesterol 55mg; Sodium 340mg; Carbohydrate 22g; Fiber 4g; Protein 11g; Vitamin A 20%DV*; Vitamin C 90%DV; Calcium 6%DV; Iron 8%DV Per serving, this dish provides from MyPyramid: About 3/4 cup Fruit Group; 1 ounce Grains Group; 2 ounces Meat and Beans Group *Daily Value. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1 can drained 827.5862 19.934 8.2399 85.7811
    pineapple chunk juice 1 can drained - - - -
    water chestnut 1/2 cup canned drained quartered - - - -
    green onion 1/3 cup sliced 6.39 1.3585 0.2296 0.1112
    mayonnaise 3 tablespoons 162.45 0.0 0.1665 18.0
    gingerroot 1 1/2 1/2 minced - - - -
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106
    salt pepper - - - -
    lime - - - -
    wheat pita pocket 2 - - - -

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



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