Ingredients
- 1 cup cubed leftover Rotisserie chicken meat - deboned, skin removed
½ cup cubed sweet red bell pepper
½ to 1 cup chopped celery (1 Lg stalk)
¼ cup shelled walnut halves
3 Tbsp Ken's Steak House Light Raspberry Walnut Vinaigrette Salad Dressing (or choice of flavor)
Optional: ½ cup rinsed Chickpeas
Description
To Make Up For A High Cal Lunch....still End The Day Under Goal!
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