Chicken-Rice Salad

Course : Chicken
Serves: 6
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3 cups cut-up cooked chicken or turkey
2 cups cold cooked rice
2 cups cut-up fresh pineapple or
20 ounces canned pineapple chunks in juice -- drained
1/3 cup chopped celery
1/2 cup shredded carrot
1/4 cup chopped onion
1 medium Lettuce leaves
1 recipe Ginger-Lemon Dressing
1 cup alfalfa sprouts
2 tablespoons salted sunflower nuts

Preparation / Directions:

Prepare Ginger-Lemon Dressing. Mix chicken, rice, pineapple, celery, carrot and onion; toss with Ginger-Lemon Dressing. Cover and refrigerate until cold, at least 4 hours. Serve on lettuce leaves; top with alfalfa sprouts. Sprinkle with sunflower nuts.


Nutritional Information:

66 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 11mg Sodium

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