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Pretty chicken strips top this hearty salad sent in by Clara Coulston of Washington Court House, Ohio. Filled with good-for-you vegetables, it's coated in a tangy balsamic-and-mustard dressing. "As a variation, you can try turkey tenderloins and arugula instead of the chicken and mixed greens," Clara recommends.
This recipe is:
Quick
Diabetic Friendly
Nutritional Analysis: 1 serving equals 209 calories, 10 g fat (1 g saturated fat), 47 mg cholesterol, 585 mg sodium, 11 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
Originally published as Chicken Strip Salad in Cooking for 2 Summer 2005, p 20
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