1. Peel the tangerines. Scrape the pith from them and finely chop enough peel to make 2T. Reserve. 2. Separate the tangerine sections and remove any pihs or seeds. Halve each section and place in a bowl with the chicken, celery, onion and parsley. 3. To make the dressing, combine all ingredients in bowl of food processor and pusle on & off a few seconds until thoroughly combined. 4. Genlty toss the chicken mixture with the dressing. Chill until ready to serve. Serve on any kind of lettuce or whole grain bread. Garnish with reserved peel. Recipe by: Citrus, A Cookbook Posted to MC-Recipe Digest V1 #1042 by "Teri Sanford"
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 181 (66%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 15.6mg||5 %|
|Sodium 485mg||17 %|
|Potassium 230.4mg||6 %|
|Total Carbohydrate 24.6g||7 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 22.7g|
|Protein 1.7g||2 %|
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Calories per serving: 274
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