Shredded Chicken And Pickled Ginger Salad Recipe
Recipe By Australia’s Best Recipes
This dish consists of poached chicken breasts coated in mayonnaise and pickled ginger served in a lettuce leaf. It is best served cold and is an easy dinner, which can be stored in the refrigerator for 4-5 days.
4.5
20 Rating -
Rate
Non Vegdiet
1hr total
20minsPrep
40minsCook
1hr total
20m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Shredded Chicken And Pickled Ginger Salad Recipe
- 1/4 kilogram Skin-off chicken breast fillet debearded
- 1/4 L chicken stock
- 3/4 Garlic cloves crushed
- 1/4 Onion large quartered
- 1.25 Leaves basil large
- 1/4 pinch Salt and pepper *to taste
- 1.25 Spring onions
- 1/4 stick Celerysliced
- 1.75 teaspoon Pickled Ginger
- 0.31 cup Whole-egg mayonnaise
- 0.13 cup Thickened cream
- 0.13 teaspoon Curry powder
- 0.08 cup Cashews diced *optional
- 0.06 cup Walnuts diced *optional
- 1/4 Iceberg lettuce leaves only
Nutrition
value
value
701
calories per serving
39 g Fat69 g Protein21 g Carbs9 g FiberOther
Current Totals
- Fat39g
- Protein69g
- Carbs21g
- Fiber9g
MacroNutrients
- Carbs21g
- Protein69g
- Fiber9g
Fats
- Fat39g
Vitamins & Minerals
- Calcium243mg
- Iron9mg
- Vitamin A655mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B322mg
- Vitamin B62mg
- Vitamin B9206mcg
- Vitamin B120mcg
- Vitamin C48mg
- Vitamin E3mg
- Copper1mcg
- Magnesium194mg
- Manganese3mg
- Phosphorus726mg
- Selenium72mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Australia’s Best Recipes