Curried corn & chicken salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Corn kernels, cooked |
| 2 | cups | Chicken, cooked, cubed |
| 1 | cup | Red cabbage, shredded or coarsely chopped tomato |
| 1 | Sweet green pepper, chopped | |
| 1 | Carrot, diced | |
| ⅓ | cup | Red onion, chopped |
| ½ | cup | Plain yogurt |
| ¼ | cup | Light mayonnaise |
| 1 | teaspoon | Curry powder |
| 1 | teaspoon | Brown sugar |
| 1 | teaspoon | Cider vinegar |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
DRESSING
In large bowl, combine corn, chicken, cabbage, green pepper, carrot and onion.
Dressing; Whisk together yogurt, mayonnaise, curry powder, sugar, vinegar, cumin, salt and pepper; toss with salad.
[Salad can be covered and refrigerated for up to 4 hours.] Serve in red cabbage leaf or spooned into a tomato that's been quartered almost to the base and separated.
Per Serving: about 415 calories, 37 g protein, 15 g fat, 37 g carbohydrate High source fibre, good source iron.
Source: Canadian Living magazine, Sep 94 Presented in article "Straight From The Cob" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...