RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2921
| View Recipe |
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| Recipe Name: |
Protein Salad |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-12-30
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| Course: |
Entree Salad |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$5.92
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Pound chicken, cooked, white Chop or shred
0.25 Cup mayonnaise
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Directions:
Combine the chicken and mayo in a large mixing bowl and mix thoroughly. Add the lemon juice, salt and pepper. Toss in additional ingredients. and stir to combine. |
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Basic Mayo
(Add to shopping list) :
1.25 Cups oil, olive
0.5 Teaspoon mustard, dry
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Directions:
Mix 1/4 cup oil, egg, mustard, and salt in a food processor. Mix thoroughly. While the food processor is running, slowly drizzle in the remaining cup of oil. Once fully emulsified, add in the lemon juice, blending on low or stirring to incorporate. |
Perfect Seared Chicken Breasts
(Add to shopping list) :
2 5-ozs chicken breast, boneless, skinless
2 Teaspoons butter, clarified
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Directions:
Preheat oven to 350 degrees.
Season the chicken evenly on both sides with salt and pepper. In a large oven-safe skillet, melt the butter over medium-high heat, swirling to coat the bottom of the pan. Once hot, place the chicken, rounded side down in the pan and sear for 3 to 4 minutes. Once the pan pulls off the pan easily, use tongs to turn the chicken over. Place the pan in the oven to finish cooking.
Bake for 10 to 15 minutes, depending on the thickness of the chicken, until the internal temperature reaches 160 degrees. Let the chicken rest for 5 minutes before serving. |
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| Nutrition per Serving: |
| Calories: |
815 |
Total Carbs: |
28.8 |
Net Carbs: |
24.6 |
| Cholesterol: |
9.1 |
Fat: |
75.8 |
Protein: |
1.72 |
| Fiber: |
4.28 |
Sodium: |
237.44 |
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