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Arugula chicken salad with pita. 1/4 cup of corn kernels, drained and rinsed. 1/2 cup of cherry tomatoes, halved. 1 cup of arugula. 6 oz. of Rotisserie chicken, chopped. Juice of 1/2 lemon. 1 tsp ...
1. In a small bowl, whisk the olive oil with the lemon juice, honey and chopped thyme. Season the salad dressing with salt and pepper. 2. In a large bowl, toss the arugula with the pear slices and pumpkin seeds. Add the dressing and toss well. Top with the crumbled goat cheese, sprinkle lightly with sea salt and serve right away.
Leftover chicken, grapes, fat-free yogurt, and curry powder combine for a healthy salad from diet expert and author Frances Largeman-Roth. Walnuts are optional, and the dish easily translates to a ...
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If a salad and a chicken nugget had a baby. While frying is involved, each nugget only needs to sit in the oil for about 6 minutes, or until golden brown. If the suggested lemon-pepper aioli isn ...
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