Chicken fruit salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Dried apricot halves, 1/4ed |
| ¼ | cup | Chopped red onion |
| 2 | tablespoons | Dry white wine |
| 2 | tablespoons | Unsweetened orange juice |
| 1½ | teaspoon | Red wine vinegar |
| 2 | cups | Chicken breast (chop, cooked |
| ½ | cup | Orange segments(coarse chopp |
| ½ | cup | Seedless red or green grapes |
| ¼ | cup | Sliced almonds, toasted |
| ¼ | cup | Chopped fresh parsley |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Salt |
| 1 | dash | Red pepper |
| 4 | xes | Leaves red leaf lettuce |
Directions
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, 24½ 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@... (Judy E Ryder) on Feb 02, 1998