Rio Grande Valley Chicken Salad
Ingredients
2 grapefruits, Ruby Red, halved
8 oz. chicken, cooked, finely diced
1/4 C. celery, finely chopped
1 green onion, thinly sliced
4 tsp. salad dressing, mayonnaise type
4 oz. Monterey Jack cheese, shredded
paprika
lettuce leaves
Cooking Instructions
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. 15 minutes, until heated throughout. Remove from oven. Sprinkle 1 oz. cheese on each salad; 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 4 minutes. Remove; add cheese and paprika topping. Cook 45 seconds more. Serve on lettuce leaves.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)