Chicken-nectarine salad

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Plus 1 tsp. reduced-calorie
Mayonnaise
1 tablespoon Plus 1 tsp. chutney
1 tablespoon Dijon-style mustard
1 teaspoon White wine vinegar
½ teaspoon Mild or hot curry powder
¼ teaspoon Salt
⅛ teaspoon Freshly ground black pepper
6 ounces Skinless cooked chicken
Breast, cubed
1½ ounce Jarlsberg cheese cubed
2 smalls Nectarines, pitted and
Coarsely chopped
1 cup Chopped scallions
2 mediums Green bell peppers, halved
And seeded
2 tablespoons Chopped fresh flat-leaf
Parsley

Directions

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 ¼ of the chicken mixture into each green pepper half; serve sprinkled with parsley.

EACH SERVING PROVIDES: ½ fat; ½ fruit; 1½ 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

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