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Caesar Chicken-pasta Salad

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CATEGORY CUISINE TAG YIELD
Meats, Dairy 4 Servings

INGREDIENTS

3 c about 12 ounces skinned
shredded roasted chicken
breast such as Tyson's
3 c Hot cooked penne, about 6
ounces uncooked
tubular-shaped pasta
2 c Thinly sliced romaine
lettuce
1 1/2 c Halved cherry tomatoes
1/2 c Thinly sliced fresh basil
1/2 c Chopped green onions
1/3 c Fat-free Caesar dressing
1/4 c Chopped fresh parsley
1 4-ounce crumbled feta
cheese
1 Garlic clove, minced

INSTRUCTIONS

Preparation time: 10 minutes Cooking time: 16 minutes. While this
salad can be enjoyed the way it is, you can include or substitute
different kinds of chicken, turkey, cheese, salad dressing, or herbs.
Combine all ingredients in a large bowl; toss well to coat. Yield: 4
servings (serving size: 2 cups)  Note: To lower the sodium in this
dish, use plain cooked chicken in  place of the commercial roasted
variety, which is fairly high in  sodium.  Nutritional Information:
CALORIES 362 (22% from fat); FAT 8.8g (sat  5.2g, mono 1.4g, poly
0.6g); PROTEIN 19.4g; CARB 40.4g; FIBER 3.5g;  CHOL 78mg; IRON 2.6mg;
SODIUM 951mg; CALC 206mg  SOURCE: Cooking Light YEAR: 1997 ISSUE:
September PAGE: 132  Posted to EAT-LF Digest by Katherine Rodman
<levya@mindspring.com> on  Apr 12, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 673
Calories From Fat: 140
Total Fat: 15.9g
Cholesterol: 110.5mg
Sodium: 738mg
Potassium: 806.7mg
Carbohydrates: 73.1g
Fiber: 8.3g
Sugar: 1.4g
Protein: 57.1g


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