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This is my favortie luncheon salad for summertime. It's cool, colorful and always brings compliments to the chef. I like to serve it with a crusty loaf of French bread and tall glasses of iced teavery refreshing!
This recipe is:
Originally published as Fruited Chicken Salad in
June 1993, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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