Title: Chicken salad, mango
 Categories: Poultry, Salads
      Yield: 6 Servings
 
      4    Whole chicken breasts
           -without skin, boned
      1 c  Chicken broth, fat free
    1/2 c  Golden raisins
      1    Whole mango, peeled and
           -cubed
    3/4 c  Low Fat Blend
    1/4 c  Mango chutney
      2 tb Sour cream, light
  2 1/2 ts Curry powder
    1/4 c  Fresh parsley, minced
      1 c  Pineapple, coarsely chopped
      2 c  Grapes
 
  Cook chicken. Set aside to cool.
  
  In a large bowl, shred or cut the chicken into bite sized pieces. Add
  the raisins, mango and grapes and mix well.
  
  In a small bowl, whish the Low Fat Blend, chutney, sour cream, curry
  powder, and parsley together. Combine with the chicken and chill for
  at least 3 hours. Just before serving, stir in the pineapple. Serve
  on a bed of mixed greens.
  
  NOTES : Low Fat Blend:  Equal parts non-fat yogurt and non-fat cottage
  cheese zapped in the blender until smooth.  I make up a jar and keep
  it in the refrigerator as a lot of recipes in Great Good Food call
  for this ingredient. Recipe