 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
This dish was by far the favorite lunch item on the menu at the Wildflower Cafe....all the 'club ladies' just loved it and begged for the recipe! Maybe they'll find it on here. ;-) Ingredients:
10 boneless, skinless chicken breasts |
3/4 c. lightly toasted almonds |
2 med. bunches white seedless grapes, sliced |
dressing |
2 c. mayo |
1/2 c. orange juice (this may be adjusted to taste) |
6 packages splenda, or 6 tbs sugar |
Directions:
1. Boil chicken in salted water until tender. Cool.
2. Shred or chop, your preference
3. Combine chicken w/sliced grapes and toasted almonds; salt and pepper to taste
4. Combine dressing ingredients and add to chicken mixture.
5. Serve with romaine lettuce, sliced tomato, and fougasse or italian bread on the side
|
|