Chicken & Citrus Salad
#266738 - 05/31/06 02:34 PM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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from Kraft's Food & Family magazine
This sounds SO GOOD. Serve with a good fresh bakery bread!
IMPORTANT: Reduce the fat by decreasing the pecans or omitting them altogether, and using a fat-free Raspberry Vinaigrette dressing - Ken's makes a good one.
4 cups EACH baby spinach leaves and mixed salad greens
2 cups sliced strawberries
1 can (15 oz) mandarin orange segments, drained
8 oz sugar snap peas, halved
6 oz cooked chicken breast, diced
1/2 cup pecan halves, toasted
1/2 cup Kraft Raspberry Vinaigrette Reduced Fat Dressing
Toss all ingredients in large bowl. Spoon onto 4 serving plates. Serves 4.
Per serving AS WRITTEN: 310 calories, 16g fat. Remember the substitutions!
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Hey Atomic Rose
I have printed out all of your new receipes you posted. They all
sound great. Have a question I don't like strawberries do
you think peaches would be good in this also? Have any other
suggestions?
Can't wait to try these.
Thanks
Terry 
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I think peaches would work.  Mango would be delicious too. I don't know if you like blueberries, but if so, try those. You just want something sweet to balance out the citrus.
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Thanks Casey,
I'm going to try peaches.
Have a great weekend
Terry
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