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Chicken and Garbanzo Salad

Chicken and Garbanzo Salad Recipe

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Prep/Cook Time: 30 Minutes
Servings: 5
Average Rating: Star Star Star Star Star

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5
   Alternate Perdue Products:
1 can (15 1/2 - 16 ounces) chick peas, rinsed and drained
1 garlic clove
1 cup water
1 small red pepper, cut into thin strips
1 small green pepper, cut into thin strips
2 small ripe tomatoes, seeded and chopped
Salt to taste
1/2 teaspoon orange peel
1/4 teaspoon ground black pepper
1/4 cup olive oil
3 hard boiled eggs, halved
Lettuce


  1. Combine chicken, chick peas, garlic and water in a medium size skillet. Bring to a boil. Reduce heat; cover and cook for 10 minutes or until chicken is cooked through and meat thermometer inserted in center registers 170°F. Remove chick peas and chicken from skillet; discard garlic clove and any remaining water. Cool chicken for 10 minutes.
  2. Shred chicken and place in a large bowl.  Add remaining ingredients except eggs and lettuce.  Toss until well blended. Refrigerate until ready to serve.
  3. Serve on bed of lettuce with egg halves.

  • Serving Size 331g

  • Servings Per Recipe 5

  • Amount Per Serving (* % of Daily Value)

  • Calories 300

  • Total Fat 14g (22%)

  • Saturated Fat 2g (10%)

  • Trans Fat 0g

  • Cholesterol 170mg (57%)

  • Sodium 490mg (20%)

  • Total Carbohydrate 14g (5%)

  • Dietary Fiber 3g

  • Sugars 4g

  • Protein 31g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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