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Chicken and Roasted Root Vegetable Salad
COOKING CONTEST CENTRAL7Ingredients
65Minutes
730Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 red potatoes (large, cut into bite size chunks)
- 12 oz. baby carrots (or 2-3 large carrots peeled and cut into 3 inch chunks)
- 8 shallots (small, peeled)
- 2/3 cup vegetable oil (divided)
- 1 envelope ranch seasoning mix (0.4 ounces)
- 1 lb. chicken breasts (skinned, boned and cut into bite size pieces)
- 1/2 lemon (serve remaining 1/2 lemon as wedges with salad)
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NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories730Calories from Fat360 |
% DAILY VALUE |
Total Fat40g62% |
Saturated Fat3.5g18% |
Trans Fat1g |
Cholesterol75mg25% |
Sodium230mg10% |
Potassium1970mg56% |
Protein34g |
Calories from Fat360 |
% DAILY VALUE |
Total Carbohydrate66g22% |
Dietary Fiber6g24% |
Sugars6g |
Vitamin A290% |
Vitamin C70% |
Calcium15% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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