| |
|
 1 tablespoon olive oil- 2 boneless, skinless chicken breasts, cut into 1-inch chunks*
- 2/3 cup Plain Mountain High Yoghurt
- 2 tablespoons light mayonnaise
- 1 tablespoon curry powder
- 2 green onions, thinly sliced
(white and green parts)
- 1 cup sliced red and green grapes
- 1 stalk celery, chopped
|
|
|
In a large skillet, warm olive oil. Add chicken and cook until no longer pink in the center, about 8 to 10 minutes. Set aside to cool.
In a medium glass or ceramic bowl, combine yoghurt, mayonnaise, and curry powder. Add green onion, grapes, celery, and cooled chicken. Stir to coat all pieces evenly.
Cover and chill for 2 to 4 hours before serving.
Makes 4 servings.
* Cooked chicken from the deli works well for this recipe.
Click here to view the Next Recipe!
|
|
|
|
|
|
|
|
|
| Calories - 240 |
| Total Fat - 7g |
| Cholesterol - 80mg |
| Potassium - 485mg |
| Sodium - 170mg |
| Total Carbohydrates - 15g |
| Protein - 29g |
| Fiber - 1g |
| Calcium - 10.6% |
|
|
Serving size: ¼ of recipe.
|
|
*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
|
|
|
|
|
|
| |
|
| |
|
|
Recipes 
0 Comments