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Yield
4 (1 1/4-cup) servings.

How to Make It

Step 1

Combine chicken, pineapple, grapes, and celery; toss well. Add Balsamic Currant Vinaigrette, salt, and pepper; toss well. Cover and chill 1 hour.

Step 2

Line individual salad plates with lettuce. Top with chicken mixture; sprinkle with almonds.

Oxmoor House Cooking Light Collection

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