My Grape-Fruity Chicken Salad (recipe follows) is a variation of a
recipe I inherited from my mother. The citrus zest just add a brightening touch
to this recipe.
Living in the deep south
where summers are long and hot makes cold salads and dishes of all sorts a
necessity. This recipe is perfect for anything summer. Serve it as a luncheon
entrée, a brunch choice or on a gluten free baguette slice as an appetizer—all
are terrific.
Here is my recipe:
2 tablespoons butter, melted
1 cup peanut pieces, toasted
1 cup chicken, cooked &
finely chopped
3 ounces cream cheese
1/3 cup celery chopped
1/4 teaspoon nutmeg
1 tablespoon orange zest
1/2 cup mayonnaise
3/4
cup grapes, green seedless, washed & cut in half
Here is how I put this recipe together:
1.
Pace butter, peanuts, chicken, cream cheese. celery, nutmeg, orange zest,
mayonnaise & grape halves in a large mixing bowl. Mix to thoroughly
combine.
2.
To serve, place chicken salad on bed of salad leaves such as spinach and
arugula.
Servings:
6
Preparation Time: 20 minutes
Cooking Time: 7 minutes
Total
Time: 27 minutes
Nutrition
(per serving): 310 calories, 247 calories from fat, 28.6 g total fat, 30.9 mg
cholesterol, 313.5 mg sodium, 198.9 mg potassium, 13 g carbohydrates, 2.2 g fiber,
6.6 g sugar, 3.8 g protein.
Author: Dr. Jacquelyn P.
Horne
Copyright: 2013
No comments:
Post a Comment
Thank you for your comment.