| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
La, Times |
4 |
servings |
INGREDIENTS
| 1 |
|
Roasted chicken |
| 14 |
|
Red seedless grapes -; (to 16) |
| 2 |
|
Celery stalks |
| 1 |
c |
Toasted sliced almonds |
| 2 |
tb |
Balsamic vinegar |
| 1/4 |
c |
Olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
Remove bone, gristle, fat and skin from chicken and shred into
approximately 2-inch strips. Place chicken in large mixing bowl. You should
have about 1 1/2 pounds of chicken meat. Wash and quarter grapes (should
total about 1 cup) and add to chicken. Dice celery (should total about 1
cup) and add to grapes. Add almonds, vinegar, olive oil and salt and pepper
to taste. Mix well and chill until ready to serve. For a sandwich, place
the chicken salad on a French roll with lettuce and tomato. Or serve the
salad by itself on a platter. Garnish with fruit of your choice (grapes,
melon, kiwi, berries or other). Yields 3 to 4 servings.
Each of 4 servings: 561 calories, 629 mg sodium, 115 mg cholesterol, 40
grams fat, 124 grams carbohydrates, 41 grams protein, 1.3 grams fiber
Recipe Source: Los Angeles Times - 11-04-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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