“I find that both men and women enjoy this version of chicken salad, whether you serve it at lunchtime or for your evening meal,” writes Marina Jines from Enid, Oklahoma.
This recipe is:
Nutritional Facts 1-3/4 cups equals 1,016 calories, 65 g fat (10 g saturated fat), 138 mg cholesterol, 669 mg sodium, 68 g carbohydrate, 12 g fiber, 47 g protein.
Originally published as Summer Chicken Salad in
Taste of Home
June/July 2006, p59
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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Reviewed on Mar. 13, 2008 by reggieG
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