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Chicken Salad With Almonds And Black Olives

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ready in: under 30 minutes
serves/makes:   6

recipe id: 63276

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5 cups shredded cooked chicken
1 cup roasted red peppers, drained, patted dry, and coarsly chopped
3/4 cup paper thin slices red onion
1/2 cup chopped fresh Italian parsley leaves
1/2 cup slivered almonds, toasted
1/2 cup drained, sliced blacked olives
salt and pepper, to taste
1 head butter lettuce
1 chunk (2-4 oz size) fresh parmesan, shaved into pieces

Red Wine Vinaigrette

1/4 cup red wine vinegar
1/8 cup lemon juice
1 teaspoon honey
1 teaspoon salt
1/2 cup extra virgin olive oil
freshly ground black pepper, to taste


Toss the chicken, peppers, onions, parsley, almonds, and olives in a large bowl with just enough dressing to moisten. Season with salt and pepper to taste. Serve in lettuce leaves. Drizzle vinaigrette over salads and top with shaved parmesan.

Vinaigrette: Whisk ingredients together (except olive oil). Slowly drizzle in oil while whisking constantly.

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521 calories, 34 grams fat, 9 grams carbohydrates, 45 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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