| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry, Salads | 6 | Servings | |
INGREDIENTS
| 4 | Whole chicken breasts without skin, boned | |
| 1 | c | Chicken broth, fat free |
| 1/2 | c | Golden raisins |
| 1 | Whole mango, peeled and cubed | |
| 3/4 | c | Low Fat Blend |
| 1/4 | c | Mango chutney |
| 2 | tb | Sour cream, light |
| 2 1/2 | ts | Curry powder |
| 1/4 | c | Fresh parsley, minced |
| 1 | c | Pineapple, coarsely chopped |
| 2 | c | Grapes |
INSTRUCTIONS
Cook chicken. Set aside to cool. In a large bowl, shred or cut the chicken into bite sized pieces. Add the raisins, mango and grapes and mix well. In a small bowl, whish the Low Fat Blend, chutney, sour cream, curry powder, and parsley together. Combine with the chicken and chill for at least 3 hours. Just before serving, stir in the pineapple. Serve on a bed of mixed greens. NOTES : Low Fat Blend: Equal parts non-fat yogurt and non-fat cottage cheese zapped in the blender until smooth. I make up a jar and keep it in the refrigerator as a lot of recipes in Great Good Food call for this ingredient. Recipe by: Great Good Food by Julee Russo Posted to MC-Recipe Digest V1 #632 by Sharon <jouet@mindspring.com> on Jun 02, 1997
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