Discard chicken skin. Remove chicken from bones and cut into bite-sized pieces. Set aside. Bunch greens together and cut into thin slivers. Place all salad ingredients into a large bowl. Mix dressing well. Toss with salad and serve immediately. Source: TV Guide Magazine, July 20th, 1996. Posted to MM-Recipes Digest V3 #205 Date: Tue, 30 Jul 96 18:38:34 UT From: "Deborah K?hnen"
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 145 (73%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||21 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 0.1mg||0 %|
|Sodium 316.3mg||11 %|
|Potassium 307.8mg||8 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 7g|
|Protein 5.6g||8 %|
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Calories per serving: 199
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