Try this Sonoma Chicken Salad Sandwich recipe, or contribute your own.
Suggest a better descriptionIn a large mixing bowl toss together shredded chicken, celery, pecans, dried cranberries and Parmesan cheese, set aside. In a separate mixing bowl whisk together all ingredients listed for the dressing until well blended. Pour dressing mixture over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls. Store in refrigerator.
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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 223 | ||
Calories from Fat: 165 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.4g | 24 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 250.3mg | 9 % | |
Potassium 114.8mg | 3 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 12.8g | ||
Protein 1.9g | 3 % | |
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: 223
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