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Rio Grande Valley Chicken Salad

Make Rio Grande Valley Chicken Salad at home with Chicken Cooked Finely Diced, Celery, Mayonnaise Type Salad Dressing, and Monterey Jack Cheese. Keep it handy for the next time you cook it.

Ingredients

• 8 oz
• 1/4 cup
• 4 tsp
• 4 oz

Method (preview)

1. 1

   With serrated grapefruit spoon or curved knife, loosen sections in grapefruit h alves, leaving sections in place.

2. 2

   Place in baking dish and set aside.

3. 3

   Mix tog ether chicken, celery, onion and salad dressing.

4. 4

   Top each grapefruit half with 1/4 of chicken salad.

5. 5

   Bake at 350 degrees F. for about 15 minutes until heat ed throughout.

6. 6

   Remove from oven.

7. 7

   Sprinkle 1 ounce cheese on each salad and to p with dash of paprika.

8. 8

   Return to oven to melt cheese.

9. 9

   Serve on lettuce leave s.

10. 10

    Microwave instructions: Place prepared grapefruit halves in glass pie plate

11. 11

    . Cook for 4 minutes. Remove, add cheese and paprika topping. Cook 45 second s more.