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Curried chicken salad

Curried chicken salad
Main Ingredient: Poultry Chicken Various Vegetables

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Curried chicken salad ingredients

  • 372529⁄-2009260032 c chicken breast halves
  • Without skin -- cooked and
  • Cubed
  • 2483527⁄624973141 c Peas
  • 2483527⁄624973141 c Carrot -- julienned
  • 2483527⁄624973141 t Celery seed
  • 1 T Golden Raisins
  • 1 c Red cabbage -- shredded
  • 2483527⁄624973141 c Green apples -- chopped
  • 2483527⁄624973141 c scallion -- chopped
  • 2483527⁄624973141 c celery -- peeled and sliced
  • 1 c nonfat yogurt
  • 1 T Nonfat mayonnaise
  • 3 t curry powder
  • 3 T Lemon juice
  • Black pepper -- to taste
  • 1 T Dijon mustard
  • 2 T Shallot -- minced
  • 4 large Red Cabbage Leaves
  • 4 Cherry tomato -- halved
  • 1 T parsley

Cooking Curried chicken salad

1. Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a salad bowl.
2. Put the nonfat yogurt, mayonaise, curry powder, lemon juice, black pepper, dijon mustard, and minced shallot in a small bowl and whisk to blend.
3. Pour the dressing over the salad and toss well.
4. Cover and refrigerate for 1 hour.
5. Place a cabbage leaf, curved side down, on each salad plate.
6. Mound salad into the leaves and garnish with the cherry tomatos and parsley.


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