San Francisco Chicken Salad

Serves: 6
Total Calories: 163


6 cups lettuce coarsely shredded iceberg
6 cups spinach torn fresh
1 (6-ounce) package petite peas
1 (8-ounce) can water chestnut sliced, well drained
1/2 pound mushrooms sliced (about 3 cups)
1 avocado small, peeled and cut in 1/2 -inch slices
1/4 cup green onion thinly sliced
2 ounces alfalfa sprouts (about 1 1/2 cups)
2 cups chicken breasts cubed cooked
1/2 pound bacon fried crisp and crumbled
Special Dressing (see below)


In a large bowl, toss together lettuce and spinach. Cover and refrigerate.

Cook snow peas in boiling salted water for 1 minute or until crisp-tender. Immediately plunge into cold water until chilled drain well.

On a large platter or six large salad plates, arrange salad greens, snow peas, water chestnuts, mushrooms, avocado, green onions and sprouts. Top with chicken and bacon. Serve dressing separately.

Nutritional Facts:

Serves: 6
Total Calories: 163
Calories from Fat: 55

This San Francisco Chicken Salad recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.

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