Curried Corn Chicken Salad
Ingredients| 3 cup corn kernels, cooked |
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In large bowl, combine corn, chicken, cabbage, green pepper, carrot
and onion.
Dressing; Whisk together yogurt, mayonnaise, curry powder, sugar,
vinegar, cumin, salt and pepper; toss with salad.
[Salad can be covered and refrigerated for up to 4 hours.]
Serve in red cabbage leaf or spooned into a tomato that s been
quartered almost to the base and separated.
Per Serving: about 415 calories, 37 g protein, 15 g fat, 37 g
carbohydrate High source fibre, good source iron.
Source: Canadian Living magazine, Sep 94 Presented in article
"Straight From The Cob" Recipe by Canadian Living Test Kitchen
[-=PAM=-] [email protected]
Servings: 4
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