| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Salads, Poultry | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Vidalia onion, chopped |
| 1/4 | c | Vegetable oil |
| 1/4 | c | Honey Tbs.. red wine vinegar |
| 1 | c | Chicken breast, cooked, cubed |
| 1 | c | Peaches, chopped |
| 1/2 | c | Seedless grapes |
| 1/2 | c | Pecans, chopped |
| 2 | tb | Fresh parsley, chopped |
| 1/4 | ts | Pepper |
| 1/8 | ts | Salt |
INSTRUCTIONS
Combine first four ingredients in a sauce pan; bring to a boil and set aside to cool. Combine all other ingredients .Pour cooled liquid mixture over chicken and peach mixture. Cover and chill for 12 hours. Spoon over lettuce lined platter and serve. Serves 4. FOOD FACTS: Per serving, calories 384; protein 19g; carbohydrate 33g; fiber 2.5g; f at 21g; cholesterol 48 mg; sodium 109 mg. 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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