Combine first 8 ingredients in a medium bowl; stir well. Add chicken and remaining ingredients; toss well. NOTES : Chicken salad is not just an American favorite. This enlivened variation features a fragrant mix of spices based on a traditional Tunisia= n blend. (For conveniences sake, we call for ground spices, but you can als= o use whole spices that youve roasted and ground yourself.) This salad is equally delicious chilled or served immediately. If you prefer, serve it o= n lettuce-lined plates for an even more colorful presentation. Yield: 5 servings (serving size: 1 cup). Recipe by: Cooking Light YEAR: 1996 ISSUE: April PAGE: 97 Posted to recipelu-digest by "Valerie Whittle"
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 40 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 95mg||29 %|
|Sodium 132.3mg||5 %|
|Potassium 443.4mg||12 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 10g|
|Protein 31g||44 %|
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Calories per serving: 210
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