Yield: 4 Servings
|3 cups||Corn kernels, cooked|
|2 cups||Chicken, cooked, cubed|
|1 cup||Red cabbage, shredded or coarsely chopped tomato|
|1||Sweet green pepper, chopped|
|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|
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@...