| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Salads, Poultry |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dried apricot halves, 1/4ed |
| 1/4 |
c |
Chopped red onion |
| 2 |
tb |
Dry white wine |
| 2 |
tb |
Unsweetened orange juice |
| 1 1/2 |
ts |
Red wine vinegar |
| 2 |
c |
Chicken breast (chop, cooked |
| 1/2 |
c |
Orange segments(coarse chopp |
| 1/2 |
c |
Seedless red or green grapes |
| 1/4 |
c |
Sliced almonds, toasted |
| 1/4 |
c |
Chopped fresh parsley |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Salt |
| 1 |
ds |
Red pepper |
| 4 |
x |
Leaves red leaf lettuce |
INSTRUCTIONS
Combine quartered apricot halves, chopped onion, white wine, orange juice,
and red wine vinegar in a saucepan, and bring to a boil. Set aside to cool.
Combine apricot mixture with chicken, orange, grapes, almonds, parsley,
pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2
hours. Spoon chicken mixture onto a lettuce lined platter to serve. PER
SERVING: 229 calories, 24.5 g protein, 19.7 g carbohydrate, 1.7 g fiber,
5.9 g cholesterol, 132 mg sodium,
616 mg potassium.
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 02,
1998
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