Recipe: Mango Chicken Salad

Mango Chicken Salad
Source: Great Good Food by Julee Russo
Servings: 6

4 whole chicken breasts without skin -- boned
1 cup chicken broth, fat free
1/2 cup golden raisins
1 whole mango -- peeled and cubed
3/4 cup Low Fat Blend (recipe follows)
1/4 cup mango chutney
2 tablespoons sour cream, light
2 1/2 teaspoons curry powder
1/4 cup fresh parsley -- minced
1 cup pineapple -- coarsely chopped
2 cups 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.

Low Fat Blend:
Equal parts non-fat yogurt and non-fat cottage cheese zapped in the blender until smooth.