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Suggest a better descriptionCombine chicken with all ingredients except tomatoes, lettuce and dressing. Chill. Remove stem ends from tomatoes. Cut from top about 3/4 of the way down each tomato in about 8 pieces. Spread tomatoes open on shredded lettuce or lettuce leaf. Fill with salad mixture and top with Avocado Dressing. Dressing: Place all ingredients in blender container. Blend until smooth. Chill. (If prepared well ahead of serving time, place avocado seed in dressing to prevent turning dark). Source: A Taste of Victoria Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98 Recipe by: The Best of the Best From Texas, p.53 Posted to MC-Recipe Digest by "Pamela Creeden"
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Serving Size: 1 Serving (499g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 591 | ||
Calories from Fat: 310 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.4g | 46 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 16.3g | ||
Cholesterol 34.1mg | 11 % | |
Sodium 676.3mg | 23 % | |
Potassium 469.1mg | 12 % | |
Total Carbohydrate 66.4g | 20 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 62.1g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 591
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