Buffalo style chicken salad
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Buffalo style chicken salad
  Chicken    Salad    Diabetic    Poultry  
Last updated 6/12/2012 12:54:56 AM. Recipe ID 16889. Report a problem with this recipe.
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      Title: Buffalo style chicken salad
 Categories: Diabetic, Salads, Main dish, Poultry
      Yield: 1 Servings
 
      1 c  Toasted wheat germ
      1 ts Garlic powder
      1 ts Chili powder
    1/2 ts Cayenne pepper
    1/2 c  Water
      1    Egg white
      2    Boneless skinless chicken
           -breast halves (about 3
           -oz's. Each)
      3 c  Mixed salad greens
      1 c  Celery sticks
           -l/2 cup fat free blue
           -cheese dressing
 
  Buffalo Style Chicken Salad offers zesty flavor and a variety of
  textures and temperatures. Skinned and boned chicken breast halves
  are coated with a spicy wheat germ mixture, broiled, sliced and
  arranged on top of several different kinds of lettuce. Celery sticks
  and fat free blue cheese dressing add to the authenticity.  Each bite
  of Garden Turkey and Rice Salad features wheat germ and cooked brown
  rice, crunchy vegetables and lean turkey breast. Freshly squeezed
  lemon juice added to bottled fat free Ital ian dressing zips up the
  flavor. Serve over salad greens, sliced tomatoes' toes or a
  cantaloupe half, or spoon into pita pockets. Any way you serve it,
  this salad's a winner.
  
  Combine wheat germ and seasonings; set aside. Combine water and egg
  white. Dip chicken into egg white mixture and then into wheat germ
  mixture, coating chicken thoroughly. Place on broiler rack sprayed
  with no stick cooking spray. Broil 3 minutes; turn. Broil an
  additional 24 minutes or until juices run clear. Slice into strips
  and serve over mixed greens with celery sticks and salad dressing.
  Makes 2 servings.
  
  FOOD FACTS:    Per serving, calories 430; protein 42g; carbohydrate
  46g; total fat 9g; cholesterol 50 mg; dietary fiber 2g; sodium 575
  mg; percent of calories from fat: 19.
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994
 




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Recipe ID 16889 (Apr 03, 2005)

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