Curried chicken salad - daley

Yield: 4 Servings

Measure Ingredient
1½ cup Chicken breast halves
\N \N Without skin -- cooked and
\N \N 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
\N \N Black pepper -- to taste
1 tablespoon Dijon mustard
2 tablespoons Shallot -- minced
4 larges Red cabbage leaves
4 \N Cherry tomato -- halved
1 tablespoon Parsley

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"

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