Recipe - Mango Chicken Salad

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, whisk 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.
Some of us.......
The Dreamers........
Were born to dance
Upon the
wind..............