In additon to the parsley you can flaor the salad with 2 Tbso minced fresh tarragon or basil leaves. Note 1: The original recipe used roasted chicken breasts without skin or bones, meat shredded into bite-sized pieces, about 5 C Note 2: Original recipe used 6 Tbsp nuts Mix all salad ingredients together in large bowl. Serve. (can be covered and refrigerated overnight.) Serves 6 This was very good...quick and easy to put together also. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 60.5 Total Fat 1.6g Sat Fat 0.2g Carb 6.8g Fib 1.1g Pro 5.4g Sod 182mg CFF 22.9% Recipe by: Cooks Illustrated, July/Aug 1997 *Adjusted Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jan 22, 1999,
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