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Curried Chicken Salad Daley

Ingredients
 

1 1/2 cup chicken breast halves
1 without skin -- cooked and
1 cubed
1/4 cup peas
1/4 cup carrot -- julienned
1/8 tsp celery seed
1 tbsp golden raisins
1 cup red cabbage -- shredded
1/4 cup green apples -- chopped
1/4 cup scallion -- chopped
1/2 cup celery -- peeled and sliced
1 cup nonfat yogurt
1 tbsp nonfat mayonnaise
3 tsp curry powder
3 tbsp lemon juice
1 black pepper -- to taste
1 tbsp dijon mustard
2 tbsp shallot -- minced
4 large red cabbage leaves
4 cherry tomato -- halved
1 tbsp parsley




 
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Preparation
 
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"

 

 
Servings: 4

 

 

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