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.

Recipe by Oxmoor House January 1995

Gallery

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

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

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

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

222 calories; calories from fat 21%; fat 5.3g; saturated fat 1.1g; protein 29.7g; carbohydrates 14g; cholesterol 78mg; sodium 233mg.
Advertisement