Sunday, January 21, 2007

Chicken Grape Salad

5 chicken breasts halves - cooked and shredded
4 stalks of celery
2 cups of almonds (toasted)
1/2 medium onion
1/2 bag of green or red grapes (Red ones are more colorful!)
Romaine lettuce

Dressing Ingredients
- 1 1/2 cups mayonnaise
- 4 Tbs vinegar
- 1/4 cup sugar (or Splenda)

- Chop the celery and onions
- Cut up the grapes into halves (or thirds if they're large grapes)
- Chop up the almonds with a chef's knife
- Add each ingredient in with the chicken
- Mix the dressing ingredients together to taste. It should be sweet, but have a "bite" from the vinegar.
- Add the dressing slowly to the ingredients until well coated.
- Refrigerate
- Serve on romaine lettuce

- Toast almonds in the toaster, in a skillet or spread them out on a PAPER plate and microwave them for 1-2 minutes or until they are "toasted"
- Splenda dissolves better in the dressing

Submitted by Kelly

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