* Exported from MasterCook * Rio Grande Valley Chicken Salad Recipe By : typed into MC by Shane Ludwig Serving Size : 4 Preparation Time :0:00 Categories : Diabetic Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Ruby Red grapefruits -- halved 8 oz Chicken -- cooked, finely diced 1/4 c Celery -- finely chopped 1 Green onion -- thin sliced 4 ts Mayonnaise-type salad dressing 4 oz Monterey Jack cheese -- shredded 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 1/4th of chicken salad. Bake at 350 F for about 15 minutes until heated throughout. Remove from oven. Sprinkle 1 oz 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. - - - - - - - - - - - - - - - - - -