 | | Marinated Chicken Grape Salad |
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1 lb boneless chicken
Red-leaf lettuce
1/4 tsp salt
Iceberg lettuce
water
1 cup each green % 26 red seedless grapes, halved
2/3 cup dry white wine
1 1/2 cups celery, diagonally sliced
3 Tbsp lemon juice
1/2 cup cashews
1 cup mayonnaise
1/2 tsp white pepper
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| Instructions |
| Place chicken in medium saucepan, add 1/4 tsp salt and water to cover. Cook covered approx 15 minutes. Drain and cool. Slice into strips.
Combine wine and lemon juice, pour over chicken, toss gently. Cover and chill at least 2 hours, (4 hours is much better). Drain, reserving marinade. Strain marinade, set aside 1/4 cup plus 2 Tbsp's. Combine reserved marinade, mayonnaise, salt, pepper, stir well. Line platter or large bowl with red-leaf lettuce. Shred iceberg lettuce and toss with a little dressing. Put iceberg lettuce on top of red-leaf lettuce. Combine chicken, grapes, celery and toss with some dressing and put on top of iceberg lettuce. Sprinkle with cashews. |
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