Recipe - Chicken Salad Mango

4 Whole chicken breasts
without skin, boned
1 cup Chicken broth, fat free
One half cup Golden raisins
1 Whole mango, peeled and
cubed
Three fourths cup Low Fat Blend
One fourth cup Mango chutney
2 tablespoon Sour cream, light
2 One half teaspoon Curry powder
One fourth cup Fresh parsley, minced
1 cup Pineapple, coarsely chopped
2 cup Grapes

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 nonfat yogurt and nonfat 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 MCRecipe Digest V1
#632 by Sharon jouet@mindspring.com on Jun 02, 1997