Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Lemon juice Chopped
2 tb Dry sherry 1 Green onion, sliced
2 tb Olive oil or cooking oil 1/4 c Sliced pitted ripe olives
1/2 ts Dried oregano, crushed 1 tb Snipped parsley
1/4 ts Garlic salt 1 tb Slivered almonds
1 md Tomato, peeled, seeded and

Servings: 1

For marinade, in a 1-cup measure combine lemon juice, sherry, oil,
oregano, and garlic salt. Set aside 2 tablespoons. Pour remaining
into a plastic bag in a bowl; add chicken or fish. Close bag; chill
1 hour, turning once.

For salsa, combine the 2 tablespoons marinade, tomato, green onion,
olives, parsley, and almonds. Cover; chill till serving time.

Drain chicken or fish, reserving marinade. Grill till chicken is
tender and fish is flaky, turning and brushing often with the
marinade. Serve with chilled salsa and avocado slices, if desired.
Makes 4 servings.

Nutrition facts per tablespoon salsa: 13 cal., 1 g total fat (0 g sat.
fat), 0 mg chol., 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro. Daily
value: 1% vit. A, 5 % vit. C, 0% calcium, 0% iron.

SOURCE: BETTER HOMES AND GARDENS, July 1993

Shared by Cate Vanicek

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