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Main dishes

Chicken-Zucchini Salad

Chicken-Zucchini Salad recipe
Recipe and Photo by: Better Homes and Gardens
Chicken and zucchini take on wonderful flavors in this elegant salad—from shredded lemon peel and your choice of dill or tarragon and fennel or kohlrabi.
time
prep:
25 min
total:
4 hr 25 min
servings
total:
Makes 6 to 8

What You Need

2/3
cup  fat-free or reduced-fat mayonnaise dressing
1
 teaspoon finely shredded lemon peel
4
teaspoons  Dijon-style mustard
1
 tablespoon lemon juice
1
 tablespoon snipped fresh dill or tarragon
1
 tablespoon frozen orange juice concentrate
1/4
 teaspoon pepper
3
cups  shredded cooked chicken (1 pound)
1
stalk  celery, chopped (1/2 cup)
1
 zucchini or yellow summer squash, chopped (1-1/4 cups)
1
small  fennel or kohlrabi bulb, trimmed, chopped (1-1/4 cups)
4
medium  green onions, sliced (1/2 cup)
1
medium  carrot, chopped (1/2 cup)
2
tablespoons  snipped dried apricots (optional)
 Salad greens, torn
 Orange slices

Make It

1. Combine mayonnaise dressing, lemon peel, mustard, lemon juice, dill or tarragon, orange juice concentrate, and pepper. Set aside.

2. Combine chicken, celery, zucchini, fennel or kohlrabi, green onion, carrot, and apricots, if using, in a large bowl. Stir in mayonnaise mixture until evenly coated. Cover and refrigerate for at least 4 hours or up to 24 hours.

3. To serve, line six to eight plates with salad greens. Stir chicken mixture; season to taste with salt and pepper and place atop greens. Garnish with orange slices. Makes 6 to 8 (1-cup) servings.

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Food exchanges
2 vegetable, 3 meat, 1 fat.
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