Currant Chicken Salad

recipe
Toast the almonds in this recipe by spreading about cup of nuts in a glass pieplate; then microwave at HIGH for 2 to 4 minutes.

Yield:

4 (1 1/4-cup) servings.

Recipe from

Nutritional Information

Calories 222
Caloriesfromfat 21 %
Fat 5.3 g
Satfat 1.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 29.7 g
Carbohydrate 14 g
Fiber 0.0 g
Cholesterol 78 mg
Iron 0.0 mg
Sodium 233 mg
Calcium 0.0 mg

Ingredients

2 1/2 cups chopped cooked chicken breast
1 cup cubed fresh pineapple
1 cup seedless red grapes
1/2 cup sliced celery
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Red leaf lettuce
2 tablespoons slivered almonds, toasted

Preparation

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

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

Note:

Oxmoor House Cooking Light Collection

January 1995
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