| 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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