Recipe - Chicken-Nectarine Salad

1 tablespoon Plus
1 teaspoon Reducedcalorie mayonnaise
1 tablespoon Plus
1 teaspoon Chutney
1 tablespoon Dijonstyle mustard
1 teaspoon White wine vinegar
One half teaspoon Mild or hot curry powder
One fourth teaspoon Salt
1/8 teaspoon Freshly ground black pepper
6 ounce Skinless cooked chicken
breast; cubed
1 One half ounce Jarlsberg cheese cubed
2 small Nectarines; pitted and
coarsely chopped
1 cup Chopped scallions
2 md Green bell peppers;
halved and seeded
2 tablespoon Chopped fresh flatleaf
parsley

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 One fourth of the chicken mixture into each green pepper half; serve
sprinkled with parsley.

EACH SERVING PROVIDES: One half fat; One half fruit; 1One half 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

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