Ingredients
1 tbsp plus 1 tsp. reduced-calorie
1 mayonnaise
1 tbsp plus 1 tsp. chutney
1 tbsp dijon-style mustard
1 tsp white wine vinegar
1/2 tsp mild or hot curry powder
1/4 tsp salt
1/8 tsp freshly ground black pepper
6 oz skinless cooked chicken
1 breast, cubed
1 1/2 oz jarlsberg cheese cubed
2 small nectarines, pitted and
1 coarsely chopped
1 cup chopped scallions
2 medium green bell peppers, halved
1 and seeded
2 tbsp chopped fresh flat-leaf
1 parsley
Directions
In small bowl, combine mayonnaise, chutney, Dijon mustard, vinegar,
curry powder, salt and black pepper.
In medium bowl, combine chicken, cheese, nectarines and scallions. Add
mayonnaise mixture to chicken mixture, tossing well to coat
thoroughly.
Spoon 1/4 of the chicken mixture into each green pepper half; serve
sprinkled with parsley.
EACH SERVING PROVIDES: 1/2 fat; 1/2 fruit; 1 1/2 vegetables; 2
proteins; 10 optional calories
PER SERVING: 199 calories; 16g protein; 8g fat; 16g carbohydrate; 92mg
calcium; 426 mg sodium; 46mg cholesterol; 2g dietary fiber
Servings: 4 servings
Chicken-Nectarine Salad Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Fruit; Poultry; Salad
The History of Recipes
We can track the history of meal recipes far back into history, in fact as far as the Egypt of the Pharoahs, and possibly even further than that. However, sadly, these early cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts are some clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts which described recipes prepared by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Additionally, he tells us how the cooks of his times used a wide range of herbs and spices, including a few that will be familiar to modern cooks for example thyme, rue and parsley. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, including coriander, parsley, and basil. The introduction of these new tastes created an eruption in recipe publications, some of which are kept safe in private collections. When we get to the 1900s, cookery books were increasing in popularity due to better eduction, people having more spare time and disposable income. The arrival of TV brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Chicken Nectarine Salad recipe.
