Chicken salad, mango
6 Servings
Quantity | 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