Arrange chicken in Small Ridged Baker; season with salt and pepper. Cover with paper towel and microwave on HIGH 5-6 minutes or until juices run clear and internal temperature reaches 165ºF (74ºC). Remove chicken from baker to Stainless (4-qt./4-L) Mixing Bowl; cool in freezer.
Thinly slice green onions; set aside. Using Julienne Peeler, cut carrot into long strips. Cut strips into small pieces. Place all of the grapes in Close & Cut. Using Color Coated Chef’s Knife, cut grapes in half (see Cook’s Tips).
Arrange lettuce leaves on serving platter . Using a heaping Large Scoop, place chicken salad evenly onto lettuce leaves. Sprinkle with almonds, if desired.
U.S. Nutrients per serving (2 wraps): Calories 160, Total Fat 5 g, Saturated Fat 0.5 g, Cholesterol 50 mg, Sodium 420 mg, Carbohydrate 10 g, Fiber 1 g, Protein 19 g
Press down on the top of the Close & Cut and use a sawing motion to cut the grapes. The tip of the knife should stay outside of the Close & Cut when slicing.
To toast almonds, spread in bottom of Small Micro-Cooker®. Microwave, covered, on HIGH 2-4 minutes or until lightly toasted, stirring frequently. Cool completely.
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