Chicken-nectarine salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Plus 1 tsp. reduced-calorie |
| Mayonnaise | ||
| 1 | tablespoon | Plus 1 tsp. chutney |
| 1 | tablespoon | Dijon-style mustard |
| 1 | teaspoon | White wine vinegar |
| ½ | teaspoon | Mild or hot curry powder |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Freshly ground black pepper |
| 6 | ounces | Skinless cooked chicken |
| Breast, cubed | ||
| 1½ | ounce | Jarlsberg cheese cubed |
| 2 | smalls | Nectarines, pitted and |
| Coarsely chopped | ||
| 1 | cup | Chopped scallions |
| 2 | mediums | Green bell peppers, halved |
| And seeded | ||
| 2 | tablespoons | Chopped fresh flat-leaf |
| Parsley | ||
Directions
In small bowl, combine mayonnaise, chutney, Dijon mustard, vinegar, curry powder, salt and black pepper.
In medium bowl, combine chicken, cheese, nectarines and scallions. Add mayonnaise mixture to chicken mixture, tossing well to coat thoroughly.
Spoon ¼ of the chicken mixture into each green pepper half; serve sprinkled with parsley.
EACH SERVING PROVIDES: ½ fat; ½ fruit; 1½ vegetables; 2 proteins; 10 optional calories
PER SERVING: 199 calories; 16g protein; 8g fat; 16g carbohydrate; 92mg calcium; 426 mg sodium; 46mg cholesterol; 2g dietary fiber