Chicken Corn Citrus Salad

Ingredients

  • 0.40 cup Whole Kernel Corn
  • 0.50 small 5 oz, Small Orange 5 oz
  • 0.67 large egg (50 g), Egg, Large, Boiled
  • 0.67 medium breast, Boiled Chicken Breast
  • 16.56 g Young Baby Corn
  • 47.50 g Fresh, Raw, Baby
  • 7.50 g All-Bran Regular
  • 97.50 g Ice Berg Lettuce

Instructions

  1. Wash the Ice Berg Lettuce and Fresh, Raw, Baby leaves thoroughly under cold water.
  2. Boil the egg until hard-boiled, approximately 9 minutes, then set aside to cool.
  3. Boil the chicken breast until fully cooked, about 20 minutes, then allow it to cool before shredding.
  4. Drain the Whole Kernel Corn and set aside.
  5. Cut the Baby Corn into bite-sized pieces.
  6. Peel and segment the small orange.
  7. Slice the boiled egg.
  8. In a large bowl, combine the Ice Berg Lettuce, Fresh, Raw, Baby leaves, Young Baby Corn, sliced egg, shredded chicken breast, orange segments, Whole Kernel Corn, and All-Bran Regular. Toss gently to combine.

Nutrition Information

  • Calories: 278
  • Carbohydratecontent: 38
  • Fibercontent: 5
  • Sugarcontent: 13
  • Sodiumcontent: 406
  • Proteincontent: 23
  • Fatcontent: 7
  • Saturatedfatcontent: 2
  • Monounsaturatedfatcontent: 3
  • Polyunsaturatedfatcontent: 1
  • Unsaturatedfatcontent: 4
  • Transfatcontent: 0