Peanutty chicken salad

Yield: 4 servings

Measure Ingredient
1 pack Birds Eye frozen green peas
\N \N (16 oz)
⅔ cup Plain lowfat yogurt
⅓ cup Nonfat mayonnaise dressing
1 teaspoon Prepared mustard
½ teaspoon Curry powder
2 cups Cooked chicken breast, cubed
¼ cup Spanish peanuts

Run cold water over peas in strainer to thaw completely; drain. Mix yogurt, mayonnaise, mustard and curry powder in large bowl. Stir in peas and chicken. Refrigerate at least 1 hour. Stir in peanuts just before serving.

Source: Back of a Bird Eye's frozen peas package \\/\\/. <. |>. 4/4/95

Submitted By WAYNE DUBOIS On 04-04-95

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