Tuesday, June 18, 2013

Grape-Fruity Chicken Salad

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 entrĂ©e, 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

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