Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Fruited Chicken Salad




Source of Recipe


Internet


List of Ingredients




Makes 6 servings

1 cup Colombo® nonfat or low-fat
plain or vanilla yogurt
1/3 cup reduced-fat mayonnaise or salad dressing
1/2 teaspoon salt
1/2 teaspoon curry powder
3 cups cut-up cooked chicken or turkey
1 cup seedless red grape halves
1 cup thinly sliced celery
1/2 cup sunflower nuts
1 pear, cubed


Recipe



1. Stir together yogurt, mayonnaise, salt and curry powder in medium bowl. Gently stir in remaining ingredients.

2. Cover and refrigerate about 1 hour or until chilled.

3. Serve on lettuce-lined plates if desired.