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This recipe is by Molly O'Neill and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a tasty dinner salad, topped with tender slices of pistachio encrusted chicken. If you don't care for spinach, you can substitute field greens. Serve with crusty French bread.
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Take your taste buds on a Mediterranean tour with this salad, made with Morningstar Farms® Meal Starters Chik'n Strips.
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Get Baked Lemon Chicken Recipe from Food Network