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Sallie Hagen
Pulled chicken with asparagus and zucchini
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Ingredients
Directions
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Sprinkle the chicken with the cayenne pepper. Cook the chicken gently in the broth with the garlic and ginger cooked for about 15 minutes. Remove the chicken from the pan and allow to cool slightly. Use the broth just for a soup.
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Cut the woody undersides of the asparagus. Mix the zucchini and asparagus with half of the olive oil.
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Mix the rest of the olive oil with the ingredients for the dressing and season with salt and pepper. Pull the chicken meat apart with 2 forks.
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Heat a grill pan and roast the zucchini and asparagus for about 2 minutes per side. Then cut the asparagus a little smaller.
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Fill the salad leaves with the grated carrot, zucchini, pulled chicken and asparagus. Pour the dressing over it.
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Nutrition
515Calories
Sodium0% DV0g
Fat60% DV39g
Protein62% DV31g
Carbs4% DV11g
Fiber0% DV0g
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