Curried Chicken Salad

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Chicken breast halves without skin - cooked and cubed
1/4 cup	59ml	Peas
1/4 cup	27g / 1oz	Carrot - julienne
1/8 teaspoon	0.6ml	Celery seed
1 tablespoon	15ml	Golden raisins
1 cup	237ml	Red cabbage - shredded
1/4 cup	36g / 1.3oz	Green apples - chopped
1/4 cup	36g / 1.3oz	Scallion - chopped
1/2 cup	55g / 1.9oz	Celery - peeled and sliced
1 cup	237ml	Nonfat yogurt
1 tablespoon	15ml	Nonfat mayonnaise
3 teaspoons	15ml	Curry powder
3 tablespoons	45ml	Lemon juice
		Black pepper - to taste
1 tablespoon	15ml	Dijon mustard
2 tablespoons	30ml	Shallot - minced
4 tablespoons	60ml	Red cabbage leaves (large)
4		Cherry tomato - halved
1 tablespoon	15ml	Parsley

Recipe Instructions

Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a salad bowl.

Put the nonfat yogurt, mayonnaise, 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 tomatoes and parsley.

Source:
Rosie Daley from "In the Kitchen with Rosie"

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