Source: Cook Once, Eat for a Week

by Jyl Steinback, America's Healthiest Mom

 

Serves: 6

 

1 cup nonfat mayonnaise	¾ cup chopped green onions
¼ cup mango chutney	¾ cup chopped celery
1 tbsp curry powder	3 tbsp chopped walnuts
¼ tsp pepper	2 small apples, diced
3 cups chopped, cooked chicken breast	½ cup dried cranberries

 

Combine mayonnaise, chutney, curry powder and pepper in blender or food processor and purée until smooth. Combine remaining ingredients in bowl and toss until mixed. Pour dressing over chicken salad and toss to coat. Cover and refrigerate up to 2 days.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	248	1 fat	2
Fat	4.8 g	½ other carb
Carbohydrates	31 g	2 very lean meat
Protein	21 g	1 fruit
Cholesterol	53 mg	1 vegetable
Dietary Fiber	3 g
Sodium	350 mg