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Pedernales Chicken - Lucchef

By lucchef on July 23, 2008

0 Reviews
  • timer
  • Prep Time: 1 hrs
  • Total Time: 1 hrs 30 mins
  • Servings: 4

About This Recipe

"I came up with this recipe when I was living in Johnson City, Texas. It has a wonderful sweet and spicy flavor and a very traditional southern American flavor as well, as it is inspired by chicken salad. ENJOY!"

Ingredients

    • 946.36 ml roasted chicken pieces, shredded
    • 4 slice pineapple
    • 29.58 ml sugar
    • 177.44 ml walnuts, diced
    • 236.59 ml light mayonnaise
    • 44.37 ml horseradish
    • salt, to taste
    • white pepper, to taste
    • 4 green onions

Directions

  1. In a small bowl whisk together mayo, horseradish, salt and white pepper to make a sauce and place into a squeeze bottle or a plastic sandwich bag with a small cut in the corner.
  2. Roast the pineapple slices with the sugar on top until browned.
  3. Mix the walnut with the chicken as well as a little salt to taste.
  4. Place 1 pineapple piece on each plate with the browned side up and place 1 tightly packed cup of chicken in the center of the pineapple slice.
  5. Drizzle the sauce over each plate of chicken and place the onion atop the chicken horizontaly.
Page 2 of 2 Pedernales Chicken - Lucchef (cont.)

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Nutrition Facts

Serving Size: 1 (280 g)

Servings Per Recipe: 4

Amount Per Serving
%
Calories 418.7
 
Calories from Fat 308
73%
Amount Per Serving
%
Total Fat 34.2g
52%
Saturated Fat 4.3g
21%
Cholesterol 21.0mg
7%
Sugars 18.4 g
Sodium 517.2mg
21%
Total Carbohydrate 27.3g
9%
Dietary Fiber 3.4g
13%
Sugars 18.4 g
73%
Protein 4.5g
9%

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