- tomatoes, cucumber, peppers and remaining chicken. Combine the first
- 10 dressing ingredients; spoon over salad. Garnish with red pepper
- and parsley if desired. Cover and refrigerate for 8 hour or
- overnight. Toss before serving. Yield: 10-12 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.