Recipe - Peanutty Chicken Salad

1 pack (16 oz) frozen green peas
2/3 cup Plain lowfat yogurt
1/3 cup Nonfat mayonnaise
1 teaspoon Prepared mustard
One half teaspoon Curry powder
Three fourths pound Skinless boneless chicken
breast, cooked, cubed (2
c.)
One fourth cup Spanish peanuts

Cook peas according to package directions. Drain. Mix yogurt, mayonnaise,
mustard and curry powder in large bowl. Stir in peas and cooked chicken.
Refrigerate at least 1 hour. Stir in peanuts just before servings. Serves
4. MC formatting by bobbi744@sojourn.com

Recipe by: Bird's Eye Peas Pkg.

Posted to Digest eatlf.v097.n237 by Roberta Banghart
bobbi744@sojourn.com on Sep 19, 1997