Chicken Salad With Warm Broth Dressing

"Each: 256 Calories, 324 mg sodium, 37 mg cholesterol, 13 g fat, 19 g carbohydrates, 24 g protein, 2.21 g fiber"
 
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Ready In:
25mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Spread pumpkin seeds or pine nuts on baking sheet in single layer and toast in oven at 350 degrees until lightly browned, about 5 minutes (may be done up to 1 week in advance). Let cool 5 minutes.
  • Warm broth in pan over low heat while preparing rest of salad (or heat for 30 seconds in microwave at high)
  • Mix together shredded carrot, cabbage and chicken.
  • Line edge of dinner plates with ring of red onion, then ring of zucchini and inside that, a ring of tomato slices.
  • Whisk vinegar into warm broth.
  • Drizzle a little dressing over the zucchini, onion and tomatoes.
  • Toss cabbage-chicken mixture with remaining dressing and place mound of salad in center of each plate.
  • Sprinkle with pumpkin seeds.

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