Serves: 4
Total Calories: 77
1. In large saucepan quickly plunge broccoli and pea pods into boiling water for 30 seconds. Drain vegetables. Quickly rinse with cold water. Drain well.
2. In large bowl toss together broccoli, pea pods, greens, cabbage and carrots. Add chicken. Drizzle with salad dressing. Toss to coat. Arrange on 4 serving plates. Top with mango, if desired. Serve with crackers.
This Asian Chicken Salad recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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