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Jennifer McSparin
Meal salad with chicken and roquefort
French salad with smoked chicken, celery, avocado, celery and roquefort.
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Ingredients
Directions
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Cut the celery into thin slices. Chop the walnuts coarsely. Cut the chicken into small slices.
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Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut the flesh into small cubes.
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Stir in a dressing of oil, vinegar and roquefort and season with pepper. Spoon the salad with half of the dressing.
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Put the avocado, celery, walnuts and chicken on top and drizzle the rest of the dressing.
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30 minMain dish(olive oil, bovine finch, solid potatoes, turmeric, onion, garlic, uncut haricot beans, tomato paste, tap water, fresh chives, Greek yogurt (0% fat),beef finch with string beans and oven potatoes -
20 minMain dishraspberries, chicken breast, oil, vinegar, sugar, lettuce, Apple, rucola lettuce, rolling brown bread,salad with fried chicken and raspberries -
150 minMain dishcalf cheeks from the salesperson, aniseed, smoked paprika, traditional olive oil, garlic, peeled carrots, fresh oregano, Elstar apple, onions, white port, poultry feast, almond shavings, fresh flat parsley, chip off bread,stewed veal cheeks with apple and almond shavings -
40 minMain disholive oil, onion, garlic, garam masala, vegetable stock, Red lentils, Red pepper, fresh ginger, peeled tomato, tomato, coriander, Spinach, full yogurt, flatbread,dahl with coriander oil
Nutrition
940Calories
Sodium0% DV1.145mg
Fat125% DV81g
Protein82% DV41g
Carbs3% DV8g
Fiber32% DV8g
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