Curried corn and chicken salad

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


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

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