China Lily Chicken Salad


Food.com
20 mins (prep 12, cooking 8)
16 ingredients
4-6 servings
A recipe from Chef Lily Lei of China Lily Restaurant which I'm submitting for Zaar World Tour II.

Categories:  salad , seasonal , chicken-breast , poultry , north-american , mexican , quick , equipment , refrigerator , broil~grill , brunch , one-dish-meal , chinese , time-to-make , asian , chicken , <-30-mins , easy , main-dish , oven , meat , summer , vegetable ,
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Ingredients

Nutrition

Serving Size (261.97 g)
Servings 4
Amount per Serving
Calories 324.6 Calories from Fat 131.31
% Daily Value *
Total Fat 14.59g 89.78%
Saturated Fat 2.28g 45.58%
Trans Fat 0.01g %
Cholesterol 83.0mg 110.67%
Sodium 2653.82mg 442.3%
Total Carbohydrate 15.09g 20.12%
Dietary Fiber 0.56 g 8.99%
Sugars 10.15 g %
Protein 32.37g 258.93%
Vitamin A 29.71IU% Vitamin C 17.98mg%
Calcium 26.61mg% Iron 2.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
sesame paste, minced ginger, thinly sliced cabbage, thinly sliced, purple cabbage, julienned carrot, sliced water chestnuts, chopped cilantro, sliced green onion, sheets
 

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