Combine chicken, celery, sweet relish, Dijon mustard and olive oil mayonnaise. Place 1 1/2 cups of Romaine lettuce on each plate. Arrange orange pepper strips, cheese and egg quarters on outside edge of plates radiating from the center. Divide chicken salad in two and place in a rounded scoop at the center of each plate. Sprinkle the toasted almonds on top of each chicken salad scoop. Arrange strawberry quarters at the base of the scoops of chicken salad. Salt and pepper and drizzle with olive oil and cider vinegar to taste.
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|Serving Size: 1 Serving (673g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 444 (59%)|
|Amt Per Serving||% DV|
|Total Fat 49.3g||66 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 21.5g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 447.2mg||138 %|
|Sodium 462.3mg||16 %|
|Potassium 1438.4mg||38 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 15.4g|
|Protein 56.7g||81 %|
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Calories per serving: 757
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