Fruity Crunchy Chicken Salad

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25
  • 1 cup chopped, cooked chicken breast
  • 1 cup mandarin orange segments drained and cut into pieces
  • 1/2 cup dried cranberries
  • 1/2 cup almond slices
  • 1/2 cup peeled jicama chopped
  • 4 cups lettuce
  • 1/3 cup reduced fat salad dressing

Directions:

  1. In a large mixing bowl, mix the chicken, orange pieces, cranberries, almonds, and jicama.
  2. Add the salad dressing and toss to coat.
  3. Cover the bowl with foil or plastic wrap.
  4. Refrigerate it for at least 1 hour or overnight.
  5. To serve, place a lettuce leaf on each plate.
  6. Place 1 cup of chicken salad on top of each lettuce leaf.

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