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Arugula and Chicken Salad
From Foothills Market
<p>This recipe makes a light, healthy lunch.</p>Source: Bonnie Plants website (Entered by Jeff Marlow)
Serves: 4 servings
Step by Step Instructions
- Combine parsley, chives, garlic, mayonnaise, sour cream, lemon juice, lemon zest, and pepper in a food processor and blend until smooth. Remove to a bowl and stir in the chicken, carrots, and almonds.
- Heat a skillet over medium heat. Place a tortilla in the skillet and cook for 30 seconds on each side or until warm. Place the warm tortilla on a plate and spread with one fourth of the chicken mixture, leaving a 1/2-inch border.
- Sprinkle one fourth (about 1/3 cup) of the arugula over the chicken mixture. Roll up the tortilla tightly and cut in half diagonally. Repeat with the remaining tortillas, chicken mixture, and arugula.
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