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Tossed Chicken Salad Recipe

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My mom came up with the recipe for this delicious chicken salad. It's great as a side dish or as a meal.—Gabriela Cappelli, Rock Springs, Wyoming
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings

Ingredients

  • 6 cups torn lettuce
  • 1-1/2 cups cubed cooked chicken breast
  • 1-1/2 cups chopped fresh broccoli
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 medium tomatoes, cut into wedges
  • 1 cup grated carrot
  • 1/2 cup minced fresh cilantro
  • 1/2 cup reduced-fat ranch salad dressing or reduced-fat salad dressing of your choice

Nutritional Facts

2 cups equals 199 calories, 7 g fat (1 g saturated fat), 35 mg cholesterol, 463 mg sodium, 18 g carbohydrate, 5 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 fat, 1/2 starch.

Directions

  1. In a large bowl, combine the first seven ingredients. Drizzle with salad dressing; toss to coat. Yield: 6 servings.
Originally published as Tossed Chicken Salad in Country Woman September/October 2003, p37

Nutritional Facts

2 cups equals 199 calories, 7 g fat (1 g saturated fat), 35 mg cholesterol, 463 mg sodium, 18 g carbohydrate, 5 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 fat, 1/2 starch.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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