Chicken-Zucchini Salad

Serve this dressed-up chicken salad over greens or scoop it between slices of fresh bread for a tasty sandwich.

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  • Makes: 6 servings
  • Serving Size: 1 cup servings
  • Prep: 25 mins
  • Chill: 4 hrs

Chicken-Zucchini Salad

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Directions

  1. Combine mayonnaise dressing, lemon peel, mustard, lemon juice, dill or tarragon, orange juice concentrate, and pepper. Set aside.
  2. Combine chicken, celery, zucchini, fennel or kohlrabi, green onion, carrot, and apricots, if using, in a large bowl. Stir in mayonnaise mixture until evenly coated. Cover and refrigerate for at least 4 hours or up to 24 hours.
  3. To serve, line six to eight plates with salad greens. Stir chicken mixture; season to taste with salt and pepper and place atop greens. Garnish with orange slices. Makes 6 to 8 (1-cup) servings.

From the Test Kitchen

Food exchanges:

2 vegetable, 3 meat, 1 fat.

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Nutrition Facts (Chicken-Zucchini Salad)

  • Per serving:
  • 193 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 514 mg sodium ,
  • 11 g carb. ,
  • 6 g fiber ,
  • 23 g pro.
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