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| 4 | Whole chicken breasts without skin, boned |
| 1 Tasse | Chicken broth, fat free |
| 1/2 Tasse | golden raisins |
| 1 | Whole mango, peeled and cubed |
| 3/4 Tasse | Low Fat Blend |
| 1/4 Tasse | Mango chutney |
| 2 Esslöffel | Sour cream, light |
| 2 1/2 Teelöffel | curry powder |
| 1/4 Tasse | Parsley fresh, minced |
| 1 Tasse | pineapple coarsely chopped |
| 2 Tasse | Grapes |
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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.
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.
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