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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Toast the almonds in this recipe by spreading about cup of nuts in a glass pieplate; then microwave at HIGH for 2 to 4 minutes. Ingredients:
2 1/2 cups chopped cooked chicken breast |
1 cup cubed fresh pineapple |
1 cup seedless red grapes |
1/2 cup sliced celery |
1/4 cup balsamic currant vinaigrette |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
red leaf lettuce |
2 tablespoons slivered almonds, toasted |
Directions:
1. Combine chicken, pineapple, grapes, and celery; toss well. Add Balsamic Currant Vinaigrette, salt, and pepper; toss well. Cover and chill 1 hour.
2. Line individual salad plates with lettuce. Top with chicken mixture; sprinkle with almonds.
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