Curried chicken-and-peach salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Nonfat mayonnaise |
| 6 | tablespoons | Nonfat sour cream |
| ¾ | teaspoon | Sugar |
| ¾ | teaspoon | Lemon juice |
| ½ | teaspoon | Curry powder |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Ground cinnamon |
| 8 | cups | Torn Bibb lettuce |
| 2 | cups | Cubed cooked chicken breast, (1 pound) skinned, boned |
| 2 | cups | Sliced peeled peaches, (1-1/4 pounds) |
| 16 | Bibb lettuce leaves | |
| 2 | tablespoons | Pine nuts, toasted |
Directions
Combine the first 8 ingredients in a large bowl; stir well. Add torn lettuce, chicken, and peaches, and toss gently. Yield: 4 servings.
Per serving: 216 Calories; 4g Fat (15% calories from fat); 26g Protein; 21g Carbohydrate; 59mg Cholesterol; 451mg Sodium NOTES : To serve, spoon 2 cups of salad onto each of 4 lettuce-lined plates; sprinkle pine nuts over each serving.
Recipe by: Cooking Light, June 1995, page 63 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.