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Chicken and Cauliflower Salad for a Crowd
Chicken and Cauliflower Salad for a Crowd

Chicken and Cauliflower Salad for a Crowd

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Cook Minutes 30 Min
Prep : 30 Min
Tomato wedges, sliced radishes and chopped fresh parsley add welcome colour to this hearty Chicken and Cauliflower Salad for a Crowd.
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14 Servings
Servings
Original recipe yields 14 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups cauliflower florets
1 pkg. (142 g) spring lettuce mix
1/2 lb. (225 g) cooked chicken breasts, cut into thin strips
1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), rinsed
1 yellow pepper, cut into thin strips
1 tomato, cut into 8 wedges
6 radishes, sliced
1 cup Kraft Zesty Italian Dressing
2 Tbsp. chopped fresh parsley
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How do I make it ?
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Step 1
Cook cauliflower in saucepan of boiling water 6 min. or until tender; drain. Rinse with cold water until cooled; drain well. Place in large bowl.
Step 2
Add all remaining ingredients except parsley; mix lightly.
Step 3
Sprinkle with parsley.
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Special Extra
Add 1 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper to the salad before sprinkling with the parsley.
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Nutrition
Calories
110
Calories From Fat
0
% Daily Value
Fat 4 g
Saturated fat 0.5 g
3 %
Cholesterol 10 mg
Sodium 210 mg
9 %
Carbohydrate 12 g
Fibre 3 g
Sugars 2 g
Protein 8 g
Vitamin A
8 %
Vitamin C
60 %
Calcium
4 %
Iron
10 %
Servings
14 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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