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Nutrition Facts
Serving Size 517 g
(Approx. 2 Servings)
Amount Per Serving
Calories 1,430 Calories From Fat 960
% Daily Value*
Total Fat 107 g 166%
Saturated Fat 16 g 80%
Trans Fat 0.0 g
Cholesterol 115 mg 38%
Sodium 3640 mg 152%
Total Carbohydrate 86 g 29%
Dietary Fiber 2 g 8%
Sugars 16 g
Protein 30 g
Vitamin A 120% Iron 8%
Vitamin C 8% Calcium 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.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cornbread Coated Chicken Po Boy
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Serves
2  People

Ingredients

Recipe makes 2 Servings

1 Lb H‑E‑B Natural Fully Cooked Cornbread Chicken
1 cup(s) mayonnaise
1/3 cup(s) pickles, chopped
1 Tsp Cajun seasoning
1 Tbsp Worcestershire Sauce, plus more as needed to taste
2 Tbsp Louisiana Hot Sauce
3 cup(s) shredded lettuce
1 French baguette, cut in half
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Instructions

1
Preheat oven to 450ºF.
2
Place chicken on a sheet pan lined with parchment paper. Bake 15 to 20 minutes or until nicely browned and crispy.
3
In a bowl combine mayonnaise, pickles, Cajun seasoning, Worcestershire sauce and hot sauce. Mix thoroughly.
4
Add lettuce, toss to coat. Place lettuce mixture evenly onto bread, then add chicken evenly on top. Dress with your favorite condiments.
5
Chef's Note: I usually add a little pickle juice to my remoulade to add extra flavor.

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