Chicken-nectarine Saladcheese, fruits, salads, vegetables 1 tablespoon plus 1 tsp. reduced-calorie 1 mayonnaise 1 tablespoon plus 1 tsp. chutney 1 tablespoon dijon-style mustard 1 teaspoon white wine vinegar 1/2 teaspoon mild or hot curry powder 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 6 oz skinless cooked chicken 1 breast, cubed 1 1/2 oz jarlsberg cheese cubed 2 small nectarines, pitted and 1 coarsely chopped 1 cup chopped scallions 2 medium green bell peppers, halved 1 and seeded 2 tablespoon chopped fresh flat-leaf 1 parsley In small bowl, combine mayonnaise, chutney, Dijon mustard, vinegar, curry powder, salt and black pepper. In medium bowl, combine chicken, cheese, nectarines and scallions. Add mayonnaise mixture to chicken mixture, tossing well to coat thoroughly. Spoon 1/4 of the chicken mixture into each green pepper half; serve sprinkled with parsley. EACH SERVING PROVIDES: 1/2 fat; 1/2 fruit; 1 1/2 vegetables; 2 proteins; 10 optional calories PER SERVING: 199 calories; 16g protein; 8g fat; 16g carbohydrate; 92mg calcium; 426 mg sodium; 46mg cholesterol; 2g dietary fiber |
