Curried Chicken Salad - Daley
Categories: Salads | Vegetables | Low-fat/lowServes: 4 Servings
Ingredients:
- 1 1/2 c Chicken breast halves
- -without skin -- cooked and
- 1/4 c Peas
- 1/4 c Carrot; julienned
- 1/8 ts Celery seed
- 1 tb Golden raisins
- 1 c Red cabbage; shredded
- 1/4 c Green apples; chopped
- 1/4 c Scallion; chopped
- 1/2 c Celery; peeled and sliced
- 1 c Nonfat yogurt
- 1 tb Nonfat mayonnaise
- 3 ts Curry powder
- 3 tb Lemon juice
- Black pepper; to taste
- 1 tb Dijon mustard
- 2 tb Shallot; minced
- 4 lg Red cabbage leaves
- 4 Tomato; halved
- 1 tb Parsley
Instructions:
Recipe by: Rosie Daley from "In the Kitchen with Rosie" 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
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.
Posted to MM-Recipes Digest V4 #091 by "Jenny S. Johanssen"
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