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Teriyaki Chicken Salad

Recipe Shared by Rita
Serving Size : 4


1 1/2 cups Sugar snap peas, sliced on the diagonal
2 cups cooked chicken, diced
1 1/2 cups carrot, matchsticks
1/4 cup mayonnaise, garlic flavored
1/4 cup teriyaki sauce

Microwave peas for 2-4 minutes in water; drain and toss with chicken and carrots.

In a small bowl, gradually whisk bottled teriyaki sauce into mayo (dressing will not blend as easily if you add it all at once).

Pour dressing over chicken mixture and toss together well.

Per Serving (excluding unknown items): 278 Calories; 15g Fat (47.9% calories from fat); 25g Protein; 12g Carbohydrate; 3g Dietary Fiber; 64mg Cholesterol; 841mg Sodium. Exchanges: 3 Lean Meat; 1 1/2 Vegetable; 1 Fat.

NOTES : Add garlic powder to the mayonnaise to taste. Can use 3/4 cup carrots.

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