1 5-ounce can chunk white chicken, drained
1-1/2 cup mixed fruit, cut up (peaches, berries)
1/3 cup vanilla low-fat yogurt
1-1/2 teaspoon orange juice
In a bowl, combine fruit and chicken.
Mix yogurt and orange juice.
Drizzle over chicken mixture.
Garnish with sliced cantaloupe, if desired.
Recipe makes 6 servings.
Bonus Recipe: Southern Cornbread Chicken Pot Pie
1 package (9 ounces or 2-cups) frozen southwest seasoned chicken breasts strips
1 can, (10-3/4 ounce) cream of chicken or 98% fat free cream of chicken soup
1 can (8 ounces) whole kernel corn, drained
1/8 teaspoon black pepper
1 can (11-1/2 ounce) refrigerated cornbread twists
Heat oven to 425-degrees.
Combine chicken, soup, corn and pepper in saucepan and heat until bubbly. Pour into 9-inch pie plate. Separate cornbread twists into eight pieces along perforations. Do not unroll the dough. Place on hot chicken mixture. Bake 15 to 20 minutes or until cornbread is deep golden brown.
Serve with a tossed salad, if desired. Refrigerate any leftovers immediately.
Nutrition Information: Calories, 314, fat, 15g, protein, 26g, carbohydrates, 19g, cholesterol, 46mg, sodium, 1279mg
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