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California Chicken Salad

Source: Good To Eat
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 4 servings
4 cups iceberg lettuce, chopped
1 cup cooked, diced, boneless, skinless chicken breast
1/2 cup diced swiss cheese
1 tomato, chopped
1/2 cup diced Cheddar cheese
1/4 cup diced, cooked beets
1 hard-boiled egg white, diced
3 tablespoons red wine or favorite vinegar
1 tablespoon Dijon-style mustard
1 tablespoon chopped fresh chives
1 teaspoon fresh, or 1/4 teaspoon dried tarragon, crushed
1/4 teaspoon worcestershire sauce
Tabasco sauce to taste
Salt and pepper to taste
1/4 cup vegetable oil
Garnish with cooked crumbled bacon, optional
In a large mixing bowl, toss the lettuce, chicken, Swiss cheese, tomato, Cheddar cheese, beets and egg white.

In a small mixing bowl, combine the vinegar, mustard, chives, tarragon, Worcestershire, Tabasco, salt and pepper. Pour in the oil in a thin stream, whisking to combine. Toss together with the salad and, if desired, garnish with the bacon. Serve immediately.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 288
Fat. Total: 23g
Fiber: 1g
Carbohydrates, Total: 3g
Sodium: 427mg
% Cal. from Fat: 72%
Cholesterol: 47mg
Protein: 18g
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