Danny Kim
Recipe information
Yield
1 Servings
Ingredients
3
ounces leftover chicken from Braised Chicken Thighs with Mustard and Chestnuts (click here for recipe)
½
cup leftover celery root from Roasted Celery Root with Walnuts and Thyme (click here for recipe)
1
Asian pear
4
cups romaine lettuce
2
tablespoons Whole Grain Mustard Walnut Vinaigrette (click here for recipe)
2
tablespoons scallions
Need to make a substitution?
Preparation
Toss chicken, celery root, pear, and lettuce with vinaigrette. Top with scallions.
Nutrition Per Serving
Calories (kcal) 550 Fat (g) 29 Saturated Fat (g) 4.5 Cholesterol (mg) 95 Carbohydrates (g) 35 Dietary Fiber (g) 5 Total Sugars (g) 7 Protein (g) 41 Sodium (mg) 320