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Crunchy Autumn Chicken Salad
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20 mins
Cooking Time
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15 mins
Prep Time
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4 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 550.0 |
| Calcium (g) | 8.0 % |
| Carbohydrates (g) | 49.0 g |
| Cholesterol (g) | 80.0 mg |
| Fat (g) | 27.0 g |
| Fiber (g) | 8.0 g |
| Iron (g) | 20.0 % |
| Monounsaturated Fat (g) | 6.0 g |
| Potassium (g) | 970.0 mg |
| Protein (g) | 32.0 g |
| Saturated Fat (g) | 3.5 g |
| Sodium (g) | 540.0 mg |
| Sugars (g) | 24.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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Preheat oven to 425°.
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Combine Knorr® French Onion recipe mix with bread crumbs in shallow bowl and set aside.
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Coat chicken with Mayonnaise, then with bread crumb mixture. Arrange chicken on baking sheet, then arrange zucchini around chicken. Bake, turning zucchini once, until chicken is thoroughly cooked, about 20 minutes. Cool chicken slightly, then slice.
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Arrange salad greens on serving platter. Top with chicken and zucchini, then remaining ingredients. Drizzle with your favorite dressing.
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