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