Shred the chicken, using your fingers; loosely cover and set aside. Place a skillet or saute pan over medium-high heat; add the sesame oil. Add the mushrooms and cook, stirring for about 2 minutes; the mushrooms should be just softened and lightly browned. Add the carrots, scallions, red pepper, jalapeno, and broth; turn the heat up to high, cover and cook for about 1 minute, shaking the pan. This is just to soften the vegetables slightly. Remove from the heat and toss immediately with the shredded chicken. Combine all the ingredients for the dressing in the work bowl of a food processor and whirl to combine well, but do not overblend. Toss the dressing with the chicken and vegetables and serve at once. Serves 6. Note: This is nice served in lettuce cups and accompanied by rice salad. Chicken Salads by Carole Lalli (HarperCollins Publishers, copyright 1994 by Carole Lalli). Recipe by: Good Morning America
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|Serving Size: 1 Serving (771g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1425 (100%)|
|Amt Per Serving||% DV|
|Total Fat 158.3g||211 %|
|Saturated Fat 22.5g||112 %|
|Monounsaturated Fat 62.8g|
|Polyunsanturated Fat 66g|
|Cholesterol 0mg||0 %|
|Sodium 245.9mg||8 %|
|Potassium 96mg||3 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.5g|
|Protein 0.5g||1 %|
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Calories per serving: 1430
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