OUR FAVORITE CHICKEN SALAD

3/4 cups (1/2 whole breast) Cooked diced chicken
3/4 cups Seedless green grape halves
2 oz. Drained pineapple chunks
1/4 cup Light mayonnaise
1/4 cup Chopped celery
1/4 cup Sliced water chestnuts
2 Tablespoons Slivered, toasted almonds
1 tsp. Lemon juice
1/2 tsp. Soy sauce
1/4 tsp. Curry powder
few drops Worcestershire sauce
1/4 cup Shredded coconut

Combine all ingredients except coconut. Cover and chill for 2 hours. When ready to serve, sprinkle coconut over salad.

This salad can be made a day ahead.

Yield: 2 servings

Nutrition: Per serving
Calories 319
Protein 16g
Carbohydrate 29g
Total fat 6g
Saturated fat 6g
Monounsaturated fat 5g
Polyunsaturated fat 5g
Cholesterol 44mg
Dietary fiber 4g
Sodium 316 mg

This salad is high in niacin.

Low sources of fat (chicken, almonds, light mayonnaise) balance the saturated fat in the coconut.

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Creative Cooking
By
Lydia Critchley