Rio Grande Valley Chicken Salad

Rio Grande Valley Chicken Salad

Serves: 4
 
 
Salads
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Rio Grande Valley Chicken Salad, you'll need:
  • 2 halved Ruby Red grapefruits
  • 8 oz chicken cooked -- finely diced
  • 1/4 cup finely chopped celery
  • 1 thinly sliced green onion
  • 4 tsp mayonnaise-type salad dressing
  • 4 oz shredded Monterey Jack cheese Paprika Lettuce leaves

Method

  • With serrated grapefruit spoon or curved knife loosen sections in grapefruit halves leaving sections in place
  • Place in baking dish and set aside
  • Mix together chicken celery onion and salad dressing
  • Top each grapefruit half with 1/4 of chicken sala d
  • Bake at 350 degrees F
  • for about 15 minutes until heated throughout
  • Remove from oven
  • Sprinkle 1 ounce cheese on each salad and top with dash of paprika
  • Return to oven to melt cheese
  • Serve on lettuce leaves
  • Microwave instructions: Place prepar ed grapefruit halves in glass pie plate
  • Cook for 4 minutes
  • Remove add cheese and paprika topping
  • Cook 45 seconds more.
Nutritional Facts (Per Serving)
No nutritional facts available.
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