Rio Grande Valley Chicken Salad

* Exported from MasterCook *

Rio Grande Valley Chicken Salad

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

Amount Measure Ingredient -- 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





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NOTES : Original Source unknown