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A sweet and creamy dressing coats this hearty chicken-and-veggie salad shared by Susan Blades of Grand Prairie, Texas.
This recipe is:
Quick
Nutritional Analysis: 1-1/2 cups (prepared with fat-free mayonnaise) equals 353 calories, 13 g fat (3 g saturated fat), 90 mg cholesterol, 551 mg sodium, 25 g carbohydrate, 4 g fiber, 36 g protein.
Originally published as Broccoli Chicken Salad in Cooking for 2 Summer 2005, p 27
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Reviewed on Jan. 08, 2008 by bakingmad
I used turkey bacon, rice vinegar, and regular dark raisins to make this delicious salad. For even easier prep, I bought the small amounts of broccoli, red onion, and sunflower seeds needed from the salad bar at my local grocery store. This recipe actually made enough for my husband and me to each have generous servings for two nights.
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