Currant Chicken Salad

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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 21%
  • Fat: 5.3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 29.7g
  • Carbohydrate: 14g
  • Fiber: 0.0g
  • Cholesterol: 78mg
  • Iron: 0.0mg
  • Sodium: 233mg
  • Calcium: 0.0mg

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 cup Balsamic Currant Vinaigrette
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Red leaf lettuce
  • 2 tablespoons slivered almonds, toasted

Preparation

  1. Combine chicken, pineapple, grapes, and celery; toss well. Add Balsamic Currant Vinaigrette, salt, and pepper; toss well. Cover and chill 1 hour.
  2. Line individual salad plates with lettuce. Top with chicken mixture; sprinkle with almonds.
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