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Peachy Chicken Salad

Prep time 8 mins
Cook time 15 mins
Chill time 1 hr
Yield 6 (1-cup) servings.
Take a step away from the traditional with a delightful peach chicken salad that uses mango chutney instead of mayonnaise to bind the ingredients together.

Ingredients

  • 1 cup chopped frozen peaches, slightly thawed
  • 2 tablespoons peeled, minced gingerroot
  • 2 tablespoons low-sodium soy sauce
  • 1 (9-ounce) jar mango chutney
  • 4 cups chopped cooked chicken breast (skinned before cooking and cooked without salt)
  • 1 cup chopped sweet red pepper
  • 1 (8-ounce) can chopped water chestnuts, drained
  • 6 Boston lettuce leaves (optional)

Nutrition Information

  • calories 332
  • caloriesfromfat 9 %
  • fat 3.5 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 30.1 g
  • carbohydrate 40.6 g
  • fiber 1 g
  • cholesterol 80 mg
  • iron 0.0 mg
  • sodium 573 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 4 ingredients in a small saucepan. Bring to a boil. Reduce heat, and simmer, uncovered, 10 to 15 minutes or until thickened, stirring often. Let cool.

  2. Combine cooled chutney mixture, chicken, red pepper, and water chestnuts in a large bowl, stirring well. Cover and chill thoroughly. Serve on lettuce-lined salad plates, if desired.

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