Rio Grande Valley Chicken Salad

Course : Salads
Serves: 4
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Ingredients:

2 medium halved Ruby Red grapefruits
8 ounces chicken -- cooked -- finely diced
1/4 cup finely chopped celery
1 medium thinly sliced green onion
4 teaspoons mayonnaise-type salad dressing
4 ounces shredded Monterey Jack cheese
1 teaspoon Paprika
1 medium Lettuce leaves
 

Preparation / Directions:

With serrated grapefruit spoon or curved knife, loosen sections in grapefruit halves, leaving sections in place. Place in baking dish and set aside. Mix together 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 heated throughout. Remove from oven. Sprinkle 1 ounce cheese on each salad and top with dash of paprika. Return to oven to melt cheese. Serve on lettuce leaves. Microwave instructions: Place prepared grapefruit halves in glass pie plate. Cook for 4 minutes. Remove, add cheese and paprika topping. Cook 45 seconds more.=


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