Serves: 6
Total Calories: 183
1. In large bowl, toss together lettuce and spinach chill.
2. Prepare Special Dressing and chill at least 15 minutes or until ready to use.
3. Cook snow peas in boiling salted water for 1 minute or until crisp-tender. Immediately plunge into cold water until chilled drain well.
4. Cut chicken into bite-size strips.
5. On a large platter or six large salad plates, arrange greens, snow peas, water chestnuts, mushrooms, avocado, green onions and sprouts. Top with chicken and bacon. Serve dressing separately.
This Chicken Salad Helene recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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