Title: Curried Chicken-And-Peach Salad
Categories: Poultry
Yield: 4 Servings

6 tb Nonfat mayonnaise
6 tb Nonfat sour cream
3/4 ts Sugar
3/4 ts Lemon juice
1/2 ts Curry powder
1/8 ts Salt
1/8 ts Ground ginger
1/8 ts Ground cinnamon
8 c Torn Bibb lettuce
2 c Cubed cooked chicken breast,
-(1 pound) skinned, boned
2 c Sliced peeled peaches,
-(1-1/4 pounds)
16 Bibb lettuce leaves
2 tb 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 lettuce-lined
plates; sprinkle pine nuts over each serving.

Recipe by: Cooking Light, June 1995, page 63

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