Recipe - Curried Chicken-And-Peach Salad

6 tablespoon Nonfat mayonnaise
6 tablespoon Nonfat sour cream
Three fourths teaspoon Sugar
Three fourths teaspoon Lemon juice
One half teaspoon Curry powder
1/8 teaspoon Salt
1/8 teaspoon Ground ginger
1/8 teaspoon Ground cinnamon
8 cup Torn Bibb lettuce
2 cup Cubed cooked chicken breast,
(1 pound) skinned, boned
2 cup Sliced peeled peaches,
(1One fourth pounds)
16 Bibb lettuce leaves
2 tablespoon Pine nuts, toasted

Combine the first 8 ingredients in a large bowl; stir well. Add torn
lettuce, chicken, and peaches, and toss gently. Yield: 4 servings.

Per serving: 216 Calories; 4g Fat (15% calories from fat); 26g Protein; 21g
Carbohydrate; 59mg Cholesterol; 451mg Sodium

NOTES : To serve, spoon 2 cups of salad onto each of 4 lettucelined
plates; sprinkle pine nuts over each serving.

Recipe by: Cooking Light, June 1995, page 63

Posted to MCRecipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.