Cherry Pineapple Chicken Salad
A great salad for your next brunch. Serve with crusty French bread.

Servings: 6

• 1 fresh pineapple, cored and peeled
• 4 cups boneless, skinless chicken breast, cooked, cubed
• 1 cup sliced celery
• 1/4 cup chopped green onions (just the green part or use fresh chives)
• 1 pound fresh Bing cherries, pitted, halved (can use frozen)
• 1/2 teaspoon salt
• Fresh ground black pepper (to taste)
• 3/4 cup fat free or low fat mayonnaise
• 1/4 cup low fat or fat free sour cream
• 2 tablespoons skim milk
• 1 tablespoon lime or lemon juice
• 12 curly green lettuce leaves

Cut fresh pineapple into 1" chunks and set aside.

In large bowl, combine chicken, celery, green onions, salt and pepper and toss lightly. Add cherries and pineapple and mix gently. In small bowl, combine mayonnaise, sour cream, milk and lemon juice and stir until smooth. Pour over chicken mixture and stir gently to coat. Cover and refrigerate several hours.

Serve chicken salad on two arranged curly lettuce leaves to form a pretty bed for the salad.

Per Serving: 281 Calories
3g Fat (9.1% calories from fat)
38g Protein
26g Carbohydrate
3g Dietary Fiber
92mg Cholesterol
685mg Sodium
Exchanges: 5 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

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