6 Servings
2 pounds boneless chicken breasts, skinned
2 cups chicken broth
2/3
cup dry white wine
1 cup water
1 onion, peeled and quartered
1 carrot
1/2
cup thinly sliced celery
3 ounces slivered almonds
16 ounces diced pineapple
1/2
cup thinly sliced green onion tops
1/2 cup lowfat mayonnaise
1 cup lowfat vanilla
yogurt
Rinse chicken and pat dry. Set aside.
Combine chicken broth, wine, water,
onion, carrot and celery in a large saucepan over medium high heat. Add chicken fillets
and cook over medium heat 20 minutes, or until chicken meat springs back when lightly
touched. Remove chicken from broth, cool and cut into small chunks. Set aside.
Strain
broth and discard vegetables. Cover broth and refrigerate or freeze for future use.
Preheat
oven to 350F.
Toast almond in a single layer on small baking sheet in oven for
3 to 4 minutes.
In a large bowl, combine chicken, almonds, pineapple and green
onion tops. Set aside. In a small bowl, combine mayonnaise and yogurt, stirring until
well blended. Pour over chicken mixture, mixing to coat all ingredients evenly. Cover
and refrigerate several hours before serving.
Amount Per Serving
Calories 496 Calories from Fat 197
Percent Total Calories
From:
Fat 40% Protein 34% Carb. 23%
Nutrient Amount per Serving Value
Total Fat 22 g 34%
Saturated Fat 4 g 22%
Cholesterol 108 mg 36%
Sodium 713 mg 30%
Total Carbohydrate 28 g 9%
Dietary Fiber 1 g 5%
Sugars 0 g
Protein 42 g
Vitamin A 72% Vitamin C 29% Calcium 0% Iron 14%
