| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Plus |
| 1 |
ts |
Reduced-calorie mayonnaise |
| 1 |
tb |
Plus |
| 1 |
ts |
Chutney |
| 1 |
tb |
Dijon-style mustard |
| 1 |
ts |
White wine vinegar |
| 1/2 |
ts |
Mild or hot curry powder |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground black pepper |
| 6 |
oz |
Skinless cooked chicken breast; cubed |
| 1 1/2 |
oz |
Jarlsberg cheese cubed |
| 2 |
sm |
Nectarines; pitted and coarsely chopped |
| 1 |
c |
Chopped scallions |
| 2 |
md |
Green bell peppers; halved and seeded |
| 2 |
tb |
Chopped fresh flat-leaf parsley |
INSTRUCTIONS
submitted by: johanssen@matnet.com
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 1/4 of the chicken mixture into each green pepper half; serve
sprinkled with parsley.
EACH SERVING PROVIDES: 1/2 fat; 1/2 fruit; 1-1/2 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
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 10 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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