Rio grande valley chicken salad

 
                      Rio Grande Valley Chicken Salad
 
 Recipe By     : typed into MC by Shane Ludwig 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Diabetic                         Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    halved Ruby Red grapefruits
    8      ounces        chicken -- cooked -- finely diced
      1/4  cup           finely chopped celery
    1                    thinly sliced green onion
    4      teaspoons     mayonnaise-type salad dressing
    4      ounces        shredded Monterey Jack cheese
                         Paprika
                         Lettuce leaves
 
 With serrated grapefruit spoon or curved knife, loosen sections in grapefruit h
 alves, leaving sections in place.  Place in baking dish and set aside.  Mix tog
 ether chicken, celery, onion and salad dressing.  Top each grapefruit half with
  1/4 of chicken salad.  Bake at 350 degrees F.  for about 15 minutes until heat
 ed throughout.  Remove from oven.  Sprinkle 1 ounce cheese on each salad and to
 p with dash of paprika.  Return to oven to melt cheese.  Serve on lettuce leave
 s.  Microwave instructions: Place prepared grapefruit halves in glass pie plate
 .  Cook for 4 minutes.  Remove, add cheese and paprika topping.  Cook 45 second
 s more.
 
 (250 calories per serving) 1 serving=1 Fruit exchange 3 Lean Meat exchanges 1 F
 at exchange
 
 
 
 
 
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 NOTES : Original Source unknown