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    You are in: Home / Recipes / Chicken and Vegetable Salad Recipe
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    Chicken and Vegetable Salad

    Chicken and Vegetable Salad. Photo by Derf

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    1. 1
      Preheat oven to 425.
    2. 2
      Place mushroom caps, chicken, onion, red and yellow peppers in roasting pan coated with cooking spray.
    3. 3
      In a small bowl, mix together chicken broth and remaining ingredients.
    4. 4
      Pour half of broth mixture into roasting pan.
    5. 5
      Bake, uncovered, for 20 minutes.
    6. 6
      Stir; pour remaining broth mixture into roasting pan.
    7. 7
      Bake an additional 10-15 minutes or until vegetables are tender and chicken is cooked.
    8. 8
      Cut chicken into bit-size pieces.
    9. 9
      Mix and serve

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    Ratings & Reviews:

    • on January 24, 2008


      I really liked this recipe and will make it again. However, next time I'll probably add some spicier peppers to add an extra kick. Definitely a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 14, 2005


      Very good chicken and veggies and so easy, made it a one pot meal, didn't bother with potatoes or anything else. DH loved it, lots of taste he said and I agree. Love the garlic, balsamic vinegar and rosemary and we will definately make it again, surprized I didn't find this long ago! Thanks Dancer^ — Jun 13, 2005 Came back to mention that I made this just for two, worked great with just two half breasts. Thanks again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken and Vegetable Salad

    Serving Size: 1 (420 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 321.3
    Calories from Fat 104
    Total Fat 11.5 g
    Saturated Fat 1.9 g
    Cholesterol 100.6 mg
    Sodium 394.8 mg
    Total Carbohydrate 16.0 g
    Dietary Fiber 3.1 g
    Sugars 7.2 g
    Protein 37.8 g

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