Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 3

Using precooked chicken makes this dish a snap to throw together for lunch. Serve with focaccia topped with coarse salt and rosemary to complement the sweet strawberries and raisins in the salad.

Recipe by Cooking Light May 2001

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Becky Luigart-Stayner; Mary Catherine Muir

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup greens)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a large bowl. Combine sesame seeds and next 6 ingredients (sesame seeds through pepper) in a small bowl, stirring well with a whisk. Pour over chicken mixture; toss well to coat. Cover and chill 1 hour. Serve over salad greens.

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Nutrition Facts

164 calories; calories from fat 35%; fat 6.3g; saturated fat 1.2g; mono fat 3.4g; poly fat 1.3g; protein 15.3g; carbohydrates 13.3g; fiber 3.5g; cholesterol 35mg; iron 1.7mg; sodium 376mg; calcium 78mg.
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