Poultry Products

Calories in Chicken - Shredded Light Meat - No Skin

185 calories

About 113 grams.

Calories in 113 grams of Chicken - Shredded Light Meat - No Skin
Nutrition Facts

About 113 grams.

Amount Per Serving
Calories 185 Calories from Fat 46
% Daily Value*
Total Fat 5g
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 88mg 4%
Total Carbohydrate 0g
Dietary Fiber 0g 0%
Sugars 0g
Protein 35g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Food analysis

Low Carb Keto High Protein
There is 185 calories in 113 grams of Chicken Shredded. With 156 calories per 100 grams, this food would be considered a Medium calorie density food.

Chicken Shredded is Very Low in carbohydrates, High in proteins and Medium in fats. You can look at the macronutrients graph below for a detailed ratio.

With 0 grams of "Net carbohydrates" per 100 grams, it is a good choice you are following a Keto or Ketosis diet.

Related Searches skin meat light shredded chicken

Macronutrients split

76.9% Proteins
0.0% Carbohydrates
23.1% Fats

Nutrients and how much we eat of it play an important role on our health and body composition. To learn more on theses, check our blog posts on Proteins, Carbohydrates and Fats.

Chicken shredded caesar sandwich with bacon

Chicken is the most versatile meat and can be cooked in various ways. Shredded chicken is used in many recipes and the fun part is that you can make this with yesterday's leftover baked chicken breast.


  • 1/2 cup ready-to-use Caesar Dressing

  • 2 entire chicken breasts

  • 1 to 2 tbsp olive oil

  • 1 tsp. kosher salt

  • 1/2 teaspoon ground black pepper, plus more to taste

  • 4 bacon slices

  • 1 multigrain loaf bread (roughly 12 inches long and 4 inches wide)

  • 1 cup of fresh spinach

  • 12 olive-oil-sun-dried-tomatoes

  • 2 oz. freshly shaved or grated Parmesan cheese

  •  black pepper powder

Cooking method

Preheat the oven to 350°F and position the rack in the center. Line a large baking sheet with aluminium foil and arrange the chicken breasts, drizzle with olive oil, then season with salt and pepper. Roast for 35 to 40 minutes, or until fully cooked and the center registers 165 degrees F. Transfer to a platter and set aside until cool enough to handle. cut the meat into thick pieces and keep them aside.

The bread should be lightly toasted after 5-7 minutes. If it isn't, put the pan back in for another 3 or so until nicely browned on top and crispy around the edges.

The best way I've found is just to give them a few seconds each time you take one out before putting it onto the rack so they can cool enough not to burn anyone's fingers!

With this simple recipe, you can cook a wonderful meal. Spread Caesar dressing on both slices of bread and arrange half an inch or less from each edge, then add cooked bacon pieces, followed by sun-dried tomatoes shaved into ribbons for added flavor before being placed over fresh spinach leaves — just enough so it sits atop without spilling out when you flip your creation over!

This is one of my favourite dishes, and my kids enjoy it as well. So try this incredible with the leftover baked chicken breast you have in the fridge and watch it transform into a mouth-watering delicacy that everyone will adore.

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