| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry, Salads | 1 | Servings | |
INGREDIENTS
| 3 | c | Cut-up cooked chicken |
| 1 1/2 | c | Seedless grapes |
| 1/4 | c | Sliced green onions, with |
| tops | ||
| 1/4 | c | Chopped green bell pepper |
| 1 | 8 ounces water chestnuts | |
| drained and chopped | ||
| 2 | Oranges, pared and | |
| sectioned | ||
| 1/4 | Head lettuce, torn into | |
| bite size pieces about 3 | ||
| cups | ||
| 1/4 | c | Slivered almonds, toasted |
| ** | ||
| servings. |
INSTRUCTIONS
Prepare Honey Dressing. Toss with chicken, grapes, onions, bell pepper and the water chestnuts. Cover and refrigerate about 2 hours or until chilled. Toss chicken mixture with orange sections and lettuce. Spoon onto salad greens if desired. Sprinkle with almonds. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 729
Calories From Fat: 196
Total Fat: 22.9g
Cholesterol: 0mg
Sodium: 2254.8mg
Potassium: 2339.1mg
Carbohydrates: 114.7g
Fiber: 13.8g
Sugar: 88g
Protein: 29g