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Rio Grande Valley Chicken Salad from the Recipes EU Collection

 


Rio Grande Valley Chicken Salad Recipe

...brought to you by Recipes EU





Rio Grande Valley Chicken Salad
2 halved Ruby Red grapefruits
8 oz chicken, cooked
1/4 cup finely chopped celery
1 thinly sliced green onion
4 tsp mayonnaise-type salad dressing
4 oz shredded Monterey Jack cheese
Paprika
Lettuce leaves


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.

(250 calories per serving) 1 serving=1 Fruit exchange 3 Lean Meat
exchanges
1 Fat exchange
 


This Rio Grande Valley Chicken Salad Recipe brought to you from the Recipes.eu.com recipe collection

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Drink plenty of water. Your body must have plain water , it is crucial for our physical condition and is void of fat. It is also good in that it fills your stomach and helps reduce sensations of hunger. The recommended amount physicians maintain that you should drink at least 6 tumblers of water a day.

Rather than paying too much attention to the unhealthy foods you really should remove from your meal plan, focus on the nutritionally sound foods that you might want to bring into your weight loss program. If you manage to introduce a few healthy fruit & vegetables into your dietary regime, you'll find that you feel more satisfied and have a far lower likelihood of falling prey to those unwholesome mid-morning snacks.


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Rio Grande Valley Chicken Salad - a delicious recipe from Recipes.eu.com