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Chicken And Roasted Vegetable Salad

Nutrition per serving    (USDA % daily values)
CAL
1059
FAT
142%
CHOL
31%
SOD
46%

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Ingredients for 2 servings

6 small beets (about 1 pound), trimmed

1/3 cup plus 4 teaspoons olive oil

6 small red potatoes (about 3/4 pound)

2 zucchini (about 1 pound)

4 medium carrots

3 tablespoons fresh lemon juice

1 tablespoon minced fresh parsley leaves

2 cups shredded cooked chicken such as rotisserie chicken

1 small head frisée or other curly endive or escarole, quartered

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