Chicken salad, mango

Yield: 6 Servings

Measure Ingredient
4 Whole chicken breasts without skin, boned
1 cup Chicken broth, fat free
½ cup Golden raisins
1 Whole mango, peeled and cubed
¾ cup Low Fat Blend
¼ cup Mango chutney
2 tablespoons Sour cream, light
2½ teaspoon Curry powder
¼ cup Fresh parsley, minced
1 cup Pineapple, coarsely chopped
2 cups Grapes

Cook chicken. Set aside to cool.

In a large bowl, shred or cut the chicken into bite sized pieces. Add the raisins, mango and grapes and mix well.

In a small bowl, whish the Low Fat Blend, chutney, sour cream, curry powder, and parsley together. Combine with the chicken and chill for at least 3 hours. Just before serving, stir in the pineapple. Serve on a bed of mixed greens.

NOTES : Low Fat Blend: Equal parts non-fat yogurt and non-fat cottage cheese zapped in the blender until smooth. I make up a jar and keep it in the refrigerator as a lot of recipes in Great Good Food call for this ingredient.

Recipe by: Great Good Food by Julee Russo Posted to MC-Recipe Digest V1 #632 by Sharon <jouet@...> on Jun 02, 1997

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