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Sesame Chicken Salad







  1. Combine the chicken, salad greens, baby corn, green onions and radishes in a large salad bowl.
  2. For Dressing, combine the orange juice, vinegar, oil, and pepper in a screw-top jar. Cover and shake well.
  3. Refrigerate for up to 3 days; shake before using.
  4. Transfer salad to individual bowls.
  5. To serve, pour dressing over salad mixture, tossing lightly to coat.
  6. Sprinkle each serving with sesame seed.
  7. Garnish with finely shredded radish and orange slices if desired.

Makes 6 servings.

* To toast sesame seeds, cook and stir in nonstick skillet over medium heat for about 1 minute or just till lightly golden. Watch closely so they don't burn. Remove from heat and transfer to a bowl to cool completely.

Nutrition facts per serving: 154 cal., 7 g total fat (2 g sat. fat., 25 mg calcium, 96 mg sodium, 6 g carb, 2 g fiber, 15 g pro

Food exchanges: 1/2 vegetable, 2 meat, 1/2 fat


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