Preparation time: 10 minutes Cooking time: 16 minutes. While this salad can be enjoyed the way it is, you can include or substitute different kinds of chicken, turkey, cheese, salad dressing, or herbs. 1. Combine all ingredients in a large bowl; toss well to coat. Yield: 4 servings (serving size: 2 cups) Note: To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is fairly high in sodium. Nutritional Information: CALORIES 362 (22% from fat); FAT 8.8g (sat 5.2g, mono 1.4g, poly 0.6g); PROTEIN 19.4g; CARB 40.4g; FIBER 3.5g; CHOL 78mg; IRON 2.6mg; SODIUM 951mg; CALC 206mg SOURCE: Cooking Light YEAR: 1997 ISSUE: September PAGE: 132 Posted to EAT-LF Digest by Katherine Rodman
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|Serving Size: 1 Serving (417g)|
|Recipe Makes: 4|
|Calories from Fat: 93 (21%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 160mg||49 %|
|Sodium 641.1mg||22 %|
|Potassium 710.3mg||19 %|
|Total Carbohydrate 36.3g||11 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 34.9g|
|Protein 49.7g||71 %|
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Calories per serving: 445
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