Title: Chicken Salad, Mango
Categories: Poultry, Salads
Yield: 6 Servings

4 Whole chicken breasts
-without skin, boned
1 c Chicken broth, fat free
1/2 c Golden raisins
1 Whole mango, peeled and
-cubed
3/4 c Low Fat Blend
1/4 c Mango chutney
2 tb Sour cream, light
2 1/2 ts Curry powder
1/4 c Fresh parsley, minced
1 c Pineapple, coarsely chopped
2 c 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 non-fat yogurt and non-fat 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 MC-Recipe Digest V1
#632 by Sharon on Jun 02, 1997