Chutney Chicken Salad

Kosher salt and pepper to taste 4 extra-lean bone-in chicken breasts (10 ounces each)

1/3 cup fat-free sour cream 1 tablespoon honey mustard 3 tablespoons low-fat mayonnaise 3 tablespoons prepared mango chutney 2 thinly sliced scallions

1/2 cup golden raisins

Season chicken breasts and place in a large skillet with ½ inch water. Simmer, covered, over medium-low heat until chicken is opaque throughout, 15 to 20 minutes. Remove chicken. Shred meat with fingers, discarding skin and bones. Let cool to room temperature.

In a large bowl, whisk together sour cream, honey mustard, mayonnaise and chutney. Add chicken, scallions and raisins. Season with salt and pepper.

Serves 8.

Dalton Wilson, DW Bistro

Per serving: 203 calories, 2 g total fat, 0 saturated fat, 0 trans fat, 14 g carbohydrate, 1 g fiber, 11 g sugars, 34 g protein, 199 mg sodium, 94 mg cholesterol.