*  Exported from  MasterCook  *

                    Rio Grande Valley Chicken Salad

Recipe By     : typed into MC by Shane Ludwig <[email protected]>
Serving Size  : 4    Preparation Time :0:00
Categories    : Diabetic                         Salads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                    Ruby Red grapefruits -- halved
  8      oz            Chicken -- cooked, finely diced
    1/4  c             Celery -- finely chopped
  1                    Green onion -- thin sliced
  4      ts            Mayonnaise-type salad dressing
  4      oz            Monterey Jack cheese -- shredded
                       Paprika
                       Lettuce leaves

With serrated grapefruit spoon or curved knife, loosen sections in
grapefruit halves, leaving sections in place. Place in baking dish
and set aside. Mix together chicken, celery, onion, and salad
dressing. Top each grapefruit half with 1/4th of chicken salad. Bake
at 350°F for about 15 minutes until heated throughout. Remove from
oven. Sprinkle 1 oz cheese on each salad and top with dash of
paprika. Return to oven to melt cheese. Serve on lettuce leaves.

Microwave Instructions:

Place prepared grapefruit halves in glass pie plate. Cook for
4 minutes. Remove, add cheese and paprika topping. Cook 45 seconds
more.


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