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 Rio Valley Chicken Salad

2 large Ruby Red Grapefruit, halved
8 ounces Chicken, cooked and diced
1/4 cup Celery, finely chopped
1 Green Onion, thinly sliced
4 teaspoons Mayonnaise
4 ounces Monterey Jack Cheese, shredded
1 tsp. Paprika
4 medium 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 1/4 of chicken salad. Bake at 350 degrees F for
about 15 minutes until heated throughout. Remove from oven. Sprinkle 1
ounce cheese on each salad and top with dash of paprika. Return to oven to
melt cheese. Serve on lettuce leaves.

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