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%
Golden Fruit Bread:
2 naan or flat breads (regular or whole grain)
1/4 cup peach preserves, divided
1/4 cup golden raisins, divided
Preheat large nonstick sauté pan on medium 2-3 minutes. Place 2 tablespoons peach preserves and 2 tablespoons raisins on one-half of each bread; fold over.
Coat bread with cooking spray and place in pan; cover and cook 2-3 minutes each side or until golden. Let stand 3-5 minutes to cool. Cut in half and serve.
CALORIES (per 1/4 recipe) 250kcal; FAT 3.5g; CHOL 0mg; SODIUM 290mg; CARB 51g; FIBER 4g; PROTEIN 6g; VIT A 0%; VIT C 0%; CALC 2%; IRON 10%
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