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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 21, 2011

      This was a cinch to make since I always have 2-cup portions of shredded chicken breast in the freezer! I did substitute lemon pepper for the usual S&P, & like Tink, I added a helping of dried cranberries to the mix for a very tasty spread between two slices of nutty, whole grain bread! Your posting of the recipe is much appreciated! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

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    • on October 21, 2011

      This is very good. I let it chill overnight as instructed. I also subbed regular onion for the green and used leftover fried chicken that I cut in small cubes. I made a sandwich with lettuce and a sprinkle of Johnny's Seasoning. Thanks for sharing. Made for PAC Fall 2011.

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    • on October 15, 2011

      Great base recipe for chicken salad. I hated to make substitution, but I forgot green onions at the store and had to use red instead. We tasted the salad per the recipe, but we tend toward stronger flavors, so we added some garlic powder, craisins and pecans to the mix. It made a delicious and light dinner on my warm from the oven, homemade gluten-free sourdough bread. :) Thanks for sharing your recipe, Mrs. Pallack! Made and enjoyed during Fall 2011 Pick A Chef. You've been adopted! http://www.food.com/bb/viewtopic.zsp?t=363796&postdays=0&postorder=asc&start=0

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    Nutritional Facts for Chicken Salad

    Serving Size: 1 (107 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 132.7
     
    Calories from Fat 60
    45%
    Total Fat 6.7 g
    10%
    Saturated Fat 1.9 g
    9%
    Cholesterol 46.4 mg
    15%
    Sodium 64.0 mg
    2%
    Total Carbohydrate 1.6 g
    0%
    Dietary Fiber 0.7 g
    2%
    Sugars 0.7 g
    2%
    Protein 15.5 g
    31%

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