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Fiesta Chicken Salad


Thursday, January 01, 2004
Tex-Mex/Appetizers-Side Dish
4 servings, 1/2 cup each
1 package (10 ounces) fajita or garlic and herb flavored cooked sliced chicken breast1/3 cup red pepper, finely diced
1/3 cup green onion, finely diced
1/4 cup celery, finely diced
1 teaspoon salt free herb seasoning blend
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 cup fat-free mayonnaise or salad dressing
5 tablespoons light cream cheese
1. In a medium bowl, combine mayonnaise and cream cheese until smooth.
2. Cut chicken into bite size pieces and add to mixture. Add remaining ingredients and mix well.
3. Refrigerate at least 2 hours to overnight allow flavors to blend. Serve on lettuce leaf or as a sandwich filling.
Nutrition Facts:
183 calories, 19g carbohydrate, 19g protein, 5.7g fat, 3.2g saturated fat, 54mg cholesterol, 0.8g dietary fiber,1062mg sodium
Original recipe by Jennifer Parham, RD, LD and Rachel Cly, RD, LD
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