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This recipe is for Chicken Salad as was served at Willow's at The Phoenician Resort in Scottsdale, AZ. My clipped recipe from Omaha World Herald dates to 1990. The salad is different with dates, nuts and jicama, in a lime-mayo dressing. It's a very good warm weather dish. Cook and prep times do not include chill time.
Units: US | Metric
Serving Size: 1 (232 g)
Servings Per Recipe: 4