Recipe of Rio Grande Valley Chicken Salad - Food Recipes

-- MasterCook Extracted --

Rio Grande Valley Chicken Salad

Recipe By : typed into MC by Shane Ludwig <thierry@wru.org>
Serving Size : 4
Preparation Time :0:00
Categories : /side-dishes/c Main Dish

Ingredients - Preparation Method:

2 halved Ruby Red grapefruits 8 ounces chicken -- cooked -- finely diced 1/4 cup finely chopped celery 1 thinly sliced green onion 4 teaspoons mayonnaise-type salad dressing 4 ounces shredded Monterey Jack cheese Paprika Lettuce leaves With serrated grapefruit spoon or curved knife, loosen sections in grapefruit h alves, leaving sections in place. Place in baking dish and set aside. Mix tog ether chicken, celery, onion and salad dressing. Top each grapefruit half with 1/4 of chicken salad. Bake at 350 degrees F. for about 15 minutes until heat ed throughout. Remove from oven. Sprinkle 1 ounce cheese on each salad and to p with dash of paprika. Return to oven to melt cheese. Serve on lettuce leave s. Microwave instructions: Place prepared grapefruit halves in glass pie plate . Cook for 4 minutes. Remove, add cheese and paprika topping. Cook 45 second s more. (250 calories per serving) 1 serving=1 Fruit exchange 3 Lean Meat exchanges 1 F at exchange - - - - - - - - - - - - - - - - - - NOTES : Original Source unknown