Chicken Salad, Mango

Recipe Ingredients

4		Chicken breasts without skin - boned
1 cup	237ml	Chicken broth - fat free
1/2 cup	80g / 2.8oz	Golden raisins
1		Mango - peeled and cubed
3/4 cup	177ml	Low fat blend
1/4 cup	59ml	Mango chutney
2 tablespoons	30ml	Sour cream - light
2 1/2 teaspoons	12ml	Curry powder
1/4 cup	23g / 0.8oz	Fresh parsley - minced
1 cup	146g / 5.1oz	Pineapple - coarsely chopped
2 cups	474ml	Grapes

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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