Title: Curried Chicken Salad
Categories: Salads, Vegetables, Low-fat/low
Yield: 4 Servings

1 1/2 c Chicken breast halves
Without skin -- cooked and
Cubed
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 Cherry tomato -- halved
1 tb Parsley

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
1 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.

Recipe By : Rosie Daley from "In the Kitchen with Rosie"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini