Yield: 6 Servings
|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|
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