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"This refreshing recipe is totally flexible," Lillian Julow writes from Gainesville, Florida. "You can use yellow onion instead of red, lemon juice instead of lime and Monterey Jack instead of cheddar cheese. Don't like hot sauce? Leave it out. I believe in making a recipe your own."
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Nutritional Facts 1 serving (prepared with reduced-fat cheese) equals 438 calories, 25 g fat (6 g saturated fat), 120 mg cholesterol, 367 mg sodium, 10 g carbohydrate, 3 g fiber, 49 g protein.
Originally published as Tex-Mex Chicken Salad in Cooking for 2 Winter 2008, p31
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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