CAN'T BELIEVE I MISSED A WEEK AND DON'T GET TO TRY FOR THE APRON THAT LIDDIE IS GRACIOUSLY GIVING AWAY THIS WEEK...I WANTED TO SHARE THIS SIMPLE RECIPE ANYWAY.
Do you find yourself looking for a good recipe for 'leftover' turkey or chicken during the Holidays? This was was from BETTER HOME AND GARDENS' 20-minute dinners (so it won't take long either)
CHUTNEY-CHICKEN SALAD
Curry powder and sweet-hot mango chutney add exotic touches to classic chicken salad with red grapes. Serve the mixture atop full-flavored salad greens with a side of fresh cherries, or try it as a sandwich filling for croissants or wraps.
1⁄4 cup sliced or slivered almonds
1⁄4 cup mango chutney, snipped
2 tablespoons light mayonnaise dressing or plain low-fat yogurt
1 teaspoon curry powder
2 cups shredded or chopped deli-roasted chicken or turkey breast
1 cup seedless red grapes
halved Lettuce leaves
Start to finish: 20 minutes Makes 4 servings
In a shallow baking pan spread almonds in a single layer.
Bake in a 350° oven for 5 to 10 minutes or until nuts are a light golden brown, stirring once or twice to prevent overbrowning. Cool slightly.
Meanwhile, in a large bowl combine chutney, mayonnaise dressing, and curry powder.
Add chicken, grapes, and toasted nuts; toss gently to coat. Serve on lettuce leaves.
Nutrition facts per serving: 311 cal., 16 g total fat (4 g sat. fat),
76 mg chol., 118 mg sodium, 20 g carbo., 2 g fiber, 21 g pro.
Daily values: 15% vit. A, 10% vit. C, 3% calcium, 12% iron
Deuteronomy 27:7
Sacrifice fellowship offerings there,
Sacrifice fellowship offerings there,
eating them and rejoicing in the presence of the LORD your God.
Blessings,
