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When served with hot rolls or muffins, this tangy salad is a terrific alternative to the usual lunchtime fare. It is also a great way to use leftover chicken or turkey.
This recipe is:
Nutritional Analysis: One serving (1-1/3 cups) equals 236 calories, 7 g fat (2 g saturated fat), 46 mg cholesterol, 184 mg sodium, 26 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 fruit.
Originally published as Fruity Chicken Salad in
Light & Tasty
June/July 2001, p37
Broccoli's Better“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.
“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.
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