Curried chicken salad - daley
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chicken breast halves |
| Without skin -- cooked and | ||
| Cubed | ||
| ¼ | cup | Peas |
| ¼ | cup | Carrot -- julienned |
| ⅛ | teaspoon | Celery seed |
| 1 | tablespoon | Golden raisins |
| 1 | cup | Red cabbage -- shredded |
| ¼ | cup | Green apples -- chopped |
| ¼ | cup | Scallion -- chopped |
| ½ | cup | Celery -- peeled and sliced |
| 1 | cup | Nonfat yogurt |
| 1 | tablespoon | Nonfat mayonnaise |
| 3 | teaspoons | Curry powder |
| 3 | tablespoons | Lemon juice |
| Black pepper -- to taste | ||
| 1 | tablespoon | Dijon mustard |
| 2 | tablespoons | Shallot -- minced |
| 4 | larges | Red cabbage leaves |
| 4 | Cherry tomato -- halved | |
| 1 | tablespoon | Parsley |
Directions
Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a salad bowl.
Put the nonfat yogurt, mayonaise, curry powder, lemon juice, black pepper, dijon mustard, and minced shallot in a small bowl and whisk to blend.
Pour the dressing over the salad and toss well. Cover and refrigerate for 1 hour.
Place a cabbage leaf, curved side down, on each salad plate. Mound salad into the leaves and garnish with the cherry tomatos and parsley.
Recipe By : Rosie Daley from "In the Kitchen with Rosie"