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California Chicken Salad
Recipe is from The Sonoma Diet Cookbook (Meredith Books, 2005) by Dr. Connie Guttersen
Ingredients
1 pound cubed cooked chicken breast
2 Granny Smith apples, cored and chopped
1 cup chopped celery (2 stalks)
1/2 cup chopped green onions
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup light dairy sour cream
1/4 cup red wine vinegar
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped walnuts, toasted
6 cups torn mixed salad greens
Directions
In a large bowl combine chicken, apples, celery, green onions and parsley. Stir in sour cream, red wine vinegar, mayonnaise, kosher salt and pepper. Stir walnuts into chicken mixture. Divide greens among six serving plates; top with chicken mixture. Makes six servings.
Suggestions
Nutrition Facts per serving: 258 cal., 12 g total fat (2 g sat. fat), 70 mg chol., 288 mg sodium, 11 g carbs., 3 g fiber, 26 g protein
