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Chicken Salad, Mango

Type: Chicken, Poultry
Courses: Salads
Serves: 6 people

Recipe Ingredients

4   Chicken breasts without skin - boned
1 cup 237mlChicken broth - fat free
1/2 cup 80g / 2.8ozGolden raisins
1   Mango - peeled and cubed
3/4 cup 177mlLow fat blend
1/4 cup 59mlMango chutney
2 tablespoons 30mlSour cream - light
2 1/2 teaspoons 12mlCurry powder
1/4 cup 23g / 0.8ozFresh parsley - minced
1 cup 146g / 5.1ozPineapple - coarsely chopped
2 cups 474mlGrapes

Recipe 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.

Source:
"Great Good Food" by Julee Russo

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