Shelly's Chicken Salad

Curried Chicken Salad

2 cups chicken broth
2 cups water
6 boneless, skinless chicken breasts
½ cup mayonnaise
½ cup nonfat plain yogurt
½ cup mango chutney (I didn’t have any, so I added ½ chopped red onion)
2 tsps. Curry powder or to taste
1 tart apple, cored and chopped
¼ cup currants or raisins

Bring broth and water to a boil. Add chicken, reduce heat to low. Simmer, partially covered, until chicken is no long pink inside, 15-20 minutes. Refrigerate until chilled, at least 1 hr, or overnight. When cooled, dice up and add to a large mixing bowl.
Add mayonnaise, yogurt, chutney and curry powder, mix well with chicken. Add apple and raisins, blend together. Best made at least 1 hr before serving.
I added a small amount of sea salt and pepper – can omit if you want.

MJ's Chocolate Cherry Bars

Chocolate Cherry Bars

Bars:

1 pkg. Devil's food Cake Mix
1 (20-oz) can lite cherry fruit pie filling
1 teaspoon almond extract
2 eggs

Frosting:

1/2-cup semi-sweet chocolate chips
2 to 3 tablespoons skim milk
2 tablespoons margarine
1/2 cup powdered sugar

Heat oven to 350. Grease and flour 15x10x1-inch pan or a 13x9-in pan. In a large bowl, combine all bar ingredients; stir until well blended. Pour into greased and floured pan. Bake at 350 for 30 to 40 minutes or until toothpick inserted comes out clean.

In a small saucepan, combine chocolate chips, milk and margarine over low heat until chips are melted., stirring occasionally. Remove from heat; stir in powdered sugar until smooth. If necessary, add additional milk for desired spreading consistency. Spread over warm bars. Cool completely. Cut into 36 bars.