Serves: 6
Total Calories: 217
1. In a large bowl, toss together lettuce and spinach. Cover and refrigerate.
2. Cook snow peas in boiling salted water for 1 minute or until crisp-tender. Immediately plunge into cold water until chilled drain well.
3. On a large platter or six large salad plates, arrange salad greens, snow peas, water chestnuts, mushrooms, avocado, green onions and sprouts. Top with chicken and bacon.
This San Francisco Chicken Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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