Yield: 4 Servings
Measure | Ingredient |
---|---|
3 cups | Corn kernels, cooked |
2 cups | Chicken, cooked, cubed |
1 cup | Red cabbage, shredded or coarsely chopped tomato |
1 \N | Sweet green pepper, chopped |
1 \N | 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 |
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@...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini