Chicken And Grapefruit Salad (meat)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 1/2 cups grapefruit segments; cut into bite size pieces 2 cups diced, cooked chicken (leftovers work great) 1/4 cup chopped celery 1 green onion, minced 1/2 cup mayonnaise 1/4 cup fresh parsley, minced 1/2 cup toasted slivered almonds mixed salad greens shredded carrots

Instructions

In a large bowl combine the grapefruit, chicken celery, green onion, mayonnaise, and parsley and mix thoroughly. Cover and refrigerate for at least 1 hour. Serve the salad on a platter or individual plates. To serve. Place a bed of mixed greens on the serving plate. Place the salad on top of the greens and garnish with the shredded carrots and slivered almonds. Serves 3 to 4. This recipe can be doubled or tripled.

Serving Size

Serves 3 to 4

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• Red Cabbage Apple & Fig Salad (pareve or dairy) • Fig & Olive Tapenade (dairy) • Warm Barley Chicken & Fig Salad (meat) • Fig & Lemon Chicken (meat) • Pear & Fig Strudel (dairy or pareve)

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .