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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 by: Great Good Food by Julee Russo Posted to MC-Recipe Digest V1 #632 by Sharon
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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 29 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 93.3mg||29 %|
|Sodium 341.4mg||12 %|
|Potassium 626.4mg||16 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 14.8g|
|Protein 38.9g||56 %|
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Calories per serving: 251
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