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Mango, Pecan and Chicken Salad
Ingredients:   Light Curry Dressing:
½ mango, sliced ½ cup extra light sour cream
½ cup Pecans ¼ tspn curry powder
1 cup sliced cooked chicken pepper
½ stick celery, sliced
6 snow peas or green beans
2 spring onions, chopped
1 tbspn chopped parsley

Method:
Place snow peas or beans in boiling water for 1 – 2 minutes, then rinse under cold water.  (If using green beans, slice into thirds),  In a bowl, combine salad ingredients.

In a small bowl, combine dressing ingredients and refrigerate. 

Serve Mango, Pecan and Chicken Salad with dollops of Light Curry Dressing.

Serves 2.


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