Combine chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a bowl. Put all the dressing ingredients in a small bowl and whisk to blend.
Pour the dressing over the salad and toss well. Cover and refigerate for 1 hour.
Place a cabbage leaf on each salad plate. Mount salad into the leaves and garnish with cherry tomatoes and parsley. Is also good served in a pita pocket.
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|Serving Size: 1 Serving (303g)|
|Recipe Makes: 4|
|Calories from Fat: 23 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 52.8mg||16 %|
|Sodium 198.1mg||7 %|
|Potassium 557mg||15 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 11.8g|
|Protein 24.1g||34 %|
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Calories per serving: 176
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