Appetizers : Dips & spreads Last Updated: Feb 10th, 2008 - 09:06:49 Chutney Chicken Spread By Sandra Woodruff  Printer friendly page Yield: 2 1/2 cups 1 1/2 cups finely chopped cooked chicken or turkey breast or 2 cans (6 ounces each) chicken or turkey breast, drained 1/4 cup plus 2 tablespoons chopped roasted peanuts 1/4 cup plus 2 tablespoons finely chopped celery 1/4 cup thinly sliced scallions DRESSING 1/4 cup plus 2 tablespoons nonfat or light mayonnaise 2 tablespoons mango chutney 1/2 teaspoon curry powder (optional) 1. Place the chicken, peanuts, celery, and scallions in a large bowl, and toss to mix. 2. To make the dressing, place the mayonnaise, chutney, and if desired, the curry powder in a small bowl, and stir to mix well. Add the dressing to the chicken mixture and toss to mix. Add a little more mayonnaise if the mixture seems too dry. 3. Serve immediately, or cover and refrigerate until ready to serve. Use as a filling for celery sticks, endive leaves, or finger sandwiches. Nutritional Facts (per tablespoon) Calories: 19 Carbohydrates: 1 g Fiber: 0.1 g Fat: 0.8 g Sat. Fat: 0.1 g Cholesterol: 5 mg Protein: 2 g Sodium: 21 mg Calcium: 3 mg GI rating: low Diabetic exchanges: Count 4 tablespoons as 1 lean meat and 1/4 carbohydrate. © Copyright 2005 by eatsmarttoday.com Top of Page