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Fried Chicken Salad w/MCT Dressing

Fried Chicken Salad w/MCT Dressing
Nutrition Facts
Fried Chicken Salad w/MCT Dressing
Amount Per Serving
Calories 364 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 15g 75%
Polyunsaturated Fat 3g
Monounsaturated Fat 0.04g
Cholesterol 65mg 22%
Sodium 2618mg 109%
Potassium 575mg 16%
Total Carbohydrates 25g 8%
Dietary Fiber 9g 36%
Sugars 7g
Protein 27g 54%
Vitamin A 40%
Vitamin C 22%
Calcium 23%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time
Servings servings
Category LP+FC+MCT
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time
Servings servings
Category LP+FC+MCT
Ingredients
Votes: 0
Rating: 0
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Nutrition Facts
Fried Chicken Salad w/MCT Dressing
Amount Per Serving
Calories 364 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 15g 75%
Polyunsaturated Fat 3g
Monounsaturated Fat 0.04g
Cholesterol 65mg 22%
Sodium 2618mg 109%
Potassium 575mg 16%
Total Carbohydrates 25g 8%
Dietary Fiber 9g 36%
Sugars 7g
Protein 27g 54%
Vitamin A 40%
Vitamin C 22%
Calcium 23%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Mix Carbquick and herbs/spices together.
  2. With one hand, dip chicken breast in egg whites then in seasoned Carbquick mixture. Refrigerate coated fish for 15 minutes.
  3. Preheat to MCT oil on medium heat. Turn down heat if oil starts to smoke. Add coated chicken breast and fry until chicken springs back when you gently press your finger into it.
  4. Cut up fried chicken breast and add to salad. Top with MCT Italian Dressing
MCT Italian Dressing
  1. Mix MCT oil, seasoning, and apple cider vinegar and shake to blend. May need to adjust for taste. May add a pinch of splenda to sweeten slightly
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Prep Time 10 minutes
Cook Time 20 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
Votes: 0
Rating: 0
You:
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There is no Nutrition Label for this recipe yet.
Instructions
  1. Crumble beef into a large nonstick skillet; cover over medium heat until it starts to sizzle, about 1 minute. Add onion and mushrooms. Cook stirring occasionally, breaking up the meat with a spoon until the vegetables are soft and the moisture has evaporated, 8 - 10 minutes.
  2. Add tomatoes and carbquick; stir to combine. Stir in water, vinegar, chili sauce and ketchup. Bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8 - 10 minutes