Palm Beach Chicken Salad Recipe



1/2 cup chicken broth
2 whole chicken breasts, boned and skinned
1 1/2 cups uncooked pasta (rotelle, shells, etc.)
1 cup peas, cooked drained
1/2 cup pimiento, diced
2 cups Florida grapefruit sections
Florida grapefruit juice, drained from sections, approx. 1/3 cup
1/4 cup salad oil
2 tablespoons wine vinegar
1 large clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon white pepper


  • In medium skillet, bring broth to a boil. Arrange chicken breasts in single layer in pan; return broth to boiling. Cover. Cook about 10 minutes, until chicken is cooked through. Drain. Cut chicken into strips.
  • Meanwhile, cook pasta according to package directions. Drain.
  • In large bowl, combine chicken, pasta, peas, pimiento, grapefruit sections and juice.
  • In small bowl or jar, combine oil, vinegar, garlic, cumin, salt and pepper; mix well. Pour dressing over chicken mixture; toss lightly. Serve warm.
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