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Pansy 'n' Chicken Tossed Salad Recipe
Pansy 'n' Chicken Tossed Salad Recipe photo by Taste of Home

Pansy 'n' Chicken Tossed Salad Recipe

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This colorful recipe was from a friend who could make anything taste great. —Gaynell Nicholas, Henderson, Texas
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4 servings


  • 4 cups torn mixed salad greens
  • 2 cups cubed cooked chicken
  • 1 cup shredded red cabbage
  • 1/2 cup chopped walnuts
  • 1/2 cup edible pansies
  • 1/2 cup fresh raspberries
  • 1/4 cup olive oil
  • 1/4 cup raspberry vinegar
  • 1 teaspoon minced fresh mint
  • 1/4 teaspoon salt
  • Additional edible pansies

Nutritional Facts

1 serving (1 cup) equals 374 calories, 28 g fat (4 g saturated fat), 62 mg cholesterol, 224 mg sodium, 8 g carbohydrate, 3 g fiber, 25 g protein.


  1. In a large salad bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, mint and salt; shake well. Cover and refrigerate for at least 1 hour. Just before serving, shake dressing and drizzle over salad; toss to coat. Garnish with additional pansies if desired. Yield: 4 servings.
Originally published as Pansy 'n' Chicken Tossed Salad in Backyard Living January/February 2005, p64

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