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This cool main-dish salad really hits the spot during the warm summer months. Plus, its colorful layers look so appealing. Served with a roll or muffin, it's a complete meal.
-Kay Bridgeman, Lexington, Ohio
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Nutritional Facts 1 serving (1 cup) equals 298 calories, 19 g fat (4 g saturated fat), 45 mg cholesterol, 286 mg sodium, 17 g carbohydrate, 2 g fiber, 13 g protein.
Originally published as Layered Chicken Salad in
Taste of Home
June/July 1998, p33
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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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