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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 cup: 199 calories, 7g fat (1g saturated fat), 35mg cholesterol, 463mg sodium, 18g carbohydrate (0g sugars, 5g fiber), 16g protein Diabetic Exchanges:1/2 starch, 2 lean meat 2 vegetable 1 fat

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

Light-Bodied White Wine

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


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