Orange Chicken Salad
|Skinless boneless chicken breasts||1 1⁄2 Pound|
|Frozen orange juice concentrate||3⁄4 Cup (12 tbs), thawed|
|Non-fat sour cream||1⁄2 Cup (8 tbs)|
|Reduced calorie mayonnaise||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Oranges||4 , peeled sectioned and seeded|
|Grapefruits||2 , peeled sectioned and seeded|
|Seedless green grapes||1 1⁄2 Cup (24 tbs), halved|
|Peeled chopped jicama||1⁄2 Cup (8 tbs)|
Reserve 3 tablespoons concentrate.
In skillet, bring remaining concentrate, 1 1/2 cups water and 1/2 teaspoon salt to a boil; add chicken.
Cover; simmer 10-12 minutes or until tender.
Cut chicken into 1/2-inch thick pieces.
In bowl, combine reserved concentrate, sour cream, mayonnaise and nutmeg.
Fold in chicken, citrus sections, grapes and jicama.
Cover; chill up to 4 hours.