Chicken Salad With Peas and Fresh Herb Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Cooking Light. Per 1 cup serving: 209 calories, 6.8 g fat, 21.8 g protein, 14.8 g carb, 4.9 g fiber,45 mg cholesterol. Ingredients:
1/2 cup fresh parsley |
1/2 cup chopped green onion |
3 tablespoons rice vinegar |
1 tablespoon stone ground mustard |
2 teaspoons extra virgin olive oil |
1 -2 teaspoon chopped fresh thyme |
1 teaspoon sugar |
1/4 teaspoon salt |
1 -2 garlic clove |
1 1/2 cups chopped cooked chicken breasts |
3/4 cup chopped celery |
1 (10 ounce) package frozen green peas, thawed |
2 tablespoons sliced almonds, toasted |
Directions:
1. Combine the first 9 ingredients in the container of a food processor; process until smooth.
2. Combine parsley mixture, chicken, celery, and peas in a large bowl; toss well to coat/mix.
3. Sprinkle with almonds; adjust seasoning to taste with salt/pepper.
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