[Mood Tip: According to researchers at the Health Research and Studies Center in Los Angeles, raisins help regulate blood sugar levels without the rise and fall seen with more sugary snacks.]
Jazzed with crunch, tropical coconut and chutney flavors, and a light, creamy base, this mood-satisfying salad not only leaves your taste buds tantalized, it leaves your body fully energized, since it supplies an entire day’s worth of some B vitamins and whopping amounts of iron, potassium, selenium, and zinc.
2 tablespoons coconut, shredded, already sweetened
3 tablespoons of your favorite chutney (mango is good)
2 tablespoons fat-free mayonnaise
2 teaspoons curry powder
2 cups cooked chicken, diced or shredded
1 pear, peeled, seeded, and diced
1/4 cup golden raisins
4 cups mixed greens
2 tablespoons slivered almonds
Preheat oven to 300 degrees.
1) Spread coconut in a single layer on a cookie sheet. Bake for 2 to 3 minutes, until starting to brown. Remove from oven and let cool. Set aside.
2) In a large bowl, combine chutney, mayonnaise, and curry. Stir to mix.
3) Add chicken, diced pear, and raisins. Toss gently to coat mixture.
4) Divide salad greens on four salad plates. Top with 1/2 cup chicken salad. Sprinkle toasted coconut and slivered almonds. Makes 4 (approximately 1 1/2 cup) servings
Nutritional Analysis per serving: 280 Calories; 20 percent fat (6 grams); 1.9 grams saturated fat; 47 percent protein; 33 percent carbohydrate; 3.4 grams fiber.