3–4 Deli chicken tenders (.75 lb)
Juice of 1 lime
1 head Bibb (or iceberg) lettuce
3 tablespoons mango chutney
2 tablespoons peach preserves
3 tablespoons plain low-fat yogurt
2 tablespoons light mayonnaise
1 (12-oz) bag broccoli slaw
1/2 cup golden raisins
2 tablespoons sunflower seeds
Cut chicken tenders into thin slices.
Peel and slice mango (1 1/2 cups).
Squeeze lime for juice (1 tablespoon).
Remove lettuce core; separate individual leaves.
Prepare dressing in medium bowl by whisking chutney, preserves, and lime juice until smooth. Stir in yogurt and mayonnaise until blended.
Add slaw, chicken, mango, and raisins; toss to coat.
Arrange lettuce leaves on serving plates and top with salad; sprinkle with sunflower seeds. Serve.
CALORIES (per 1/4 recipe) 470kcal; FAT 14g; CHOL 60mg; SODIUM 700mg; CARB 61g; FIBER 6g; PROTEIN 27g; VIT A 90%; VIT C 150%; CALC 10%; IRON 10%
There were the following substitutions:I have no mango chutney nor do I like chutney so instead of the chutney and peach preserves, I used mango/passion fruit preserves. Instead of yogurt, I used low-fat sour cream. I couldn't find the broccoli slaw so I used cole slaw mix instead and since the hubby hates raisins, I used craisins.
I really liked this one! It was very light and refreshing but still filling. This would be a handy recipe to have around for those hot summer days. I don't know how easy the ingredients are to find outside of the south, but I'd imagine you can make substitutions where necessary