*  Exported from  MasterCook  *
 
                           Chicken-Chili Topping
 
 Recipe By     : Low-Fat Meals, Woman’s Day, 4/96
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Potatoes                         Luncheon
                 Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      large         idaho baking potatoes -- baked
      1/4  cup           reduced-fat mayonnaise
    1      tablespoon    lime juice
      1/2  teaspoon      ground cumin
      1/4  teaspoon      salt
      1/4  teaspoon      black pepper
    2      cups          diced cooked chicken
    1      cup           frozen corn -- thawed
    4      ounces        chopped mild green chilies -- drained
    2      tablespoons   chopped fresh cilantro
                         --or parsley
 
 1. In large bowl, with whisk, beat mayonnaise, lime juice, cumin, salt and
 pepper until smooth. Stir in chicken, corn and chilies; mix thoroughly.
 
 2. Cut baked potatoes in half lengthwise, cutting almost to base of potato.
 Mash slightly with fork, leaving in skin. Spoon chicken mixture over each
 potato, dividing evenly.
 
 3. Sprinkle with chopped cilantro.
 
 Makes 4 servings. Preparation time: About 18 to 20 minutes.
 
 Per serving: About 380 cal, 27 g pro, 45 g car, 11 g fat, 26% cal from fat,
 69 mg cholesterol, 413 mg sod, 7 g fiber.
 
 Busted by Gail Shermeyer <4paws@netrax.net>
 
 
 
                    - - - - - - - - - - - - - - - - - -