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Living in Alabama, where lots of peanuts are grown, I've learned to fix many different dishes using this locally raised crop. This is one of my family's favorites.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 439 calories, 20 g fat (3 g saturated fat), 62 mg cholesterol, 503 mg sodium, 43 g carbohydrate, 4 g fiber, 27 g protein.
Originally published as Peanut Chicken Salad in Country Extra July 2002, p51
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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