Ingredients

2 C. chicken, cooked, cubed, firmly packed
1/4 C. chicken broth
1 C. celery, diagonally sliced
2 Tbsp. green onions, thinly sliced
2 oz. canned mushrooms, stems and pieces, drained
24 small grapes, green or red, seedless
1/4 C. almonds, slivered
2 tsp. margarine
1/4 C. low calorie dressing, or 1/4 C. light mayonnaise
crisp lettuce leaves

Cooking Instructions

In a large bowl, combine chicken, chicken broth, celery, onion, green pepper, mushrooms and grapes; mix well. Cover and chill several hours. Saute the almonds in margarine, stirring constantly, until browned. Spread on paper towel to cool. Immediately before serving, stir the dressing into the chicken salad. Arrange chicken salad on 4 plates lined with crisp lettuce leaves. Top each with 1 Tbls. of Saute almonds.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)