Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 161.5
Total Fat 4.1 g
Saturated Fat 0.8 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.7 g
Cholesterol 53.3 mg
Sodium 239.9 mg
Potassium 550.6 mg
Total Carbohydrate 7.9 g
Dietary Fiber 2.6 g
Sugars 2.5 g
Protein 24.0 g
Vitamin A 65.2 %
Vitamin B-12 5.4 %
Vitamin B-6 31.6 %
Vitamin C 37.6 %
Vitamin D 0.0 %
Vitamin E 14.3 %
Calcium 12.1 %
Copper 11.7 %
Folate 37.7 %
Iron 13.1 %
Magnesium 17.4 %
Manganese 28.1 %
Niacin 53.4 %
Pantothenic Acid 8.6 %
Phosphorus 23.5 %
Riboflavin 14.8 %
Selenium 24.6 %
Thiamin 12.5 %
Zinc 8.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Almond Chicken Salad with Asparagus

View the full Almond Chicken Salad with Asparagus Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Almond Chicken Salad with Asparagus

103 calories of Chicken Breast (cooked), no skin, roasted, (3 ounces)

16 calories of Almonds, (0.03 cup, sliced)

16 calories of Lucerne Plain Fat Free Yogurt, (1 oz)

15 calories of Asparagus, fresh, (0.50 cup)

7 calories of Spinach, fresh, (1 cup)

2 calories of Curry powder, (0.25 tsp)

1 calories of Lemon Juice, (0.02 cup)

0 calories of Peppers, sweet, red, raw, sliced, (0.13 cup)

0 calories of Salt, (0.06 tsp)

0 calories of Cilantro, raw, (1 tbsp)


Nutrition & Calorie Comments  

Omitted salt and was scrumptious! Great flavors. Submitted by:
REYNAJUST4KIX

(5/8/19)
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I used low fat rather than non fat yogurt, there is some heat from the asparagus. Submitted by:
NELLJONES

(3/22/19)
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Turn your head delicious!! Well, I will check the calorie count, but this recipe is just too good to ignore. I used hot curry powder (love it!) and used the spinach leaves in place of the cilantro. I am so glad I tried this one!! This will be a staple for me, too! Submitted by:
PERKLE

(8/26/14)
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