Cooking Index - Cooking Recipes & IdeasCurried Chicken Salad - 1 Recipe - Cooking Index

Curried Chicken Salad - 1

Type: Poultry, Vegetables
Courses: Salads
Serves: 4 people

Recipe Ingredients

1 1/2 cups 93g / 3.3ozChicken breast halves without skin - cooked and cubed
1/4 cup 59mlPeas
1/4 cup 27g / 1ozCarrot - julienne
1/8 teaspoon 0.6mlCelery seed
1 tablespoon 15mlGolden raisins
1 cup 237mlRed cabbage - shredded
1/4 cup 36g / 1.3ozGreen apples - chopped
1/4 cup 36g / 1.3ozScallion - chopped
1/2 cup 55g / 1.9ozCelery - peeled and sliced
1 cup 237mlNonfat yogurt
1 tablespoon 15mlNonfat mayonnaise
3 teaspoons 15mlCurry powder
3 tablespoons 45mlLemon juice
  Black pepper - to taste
1 tablespoon 15mlDijon mustard
2 tablespoons 30mlShallot - minced
4 tablespoons 60mlRed cabbage leaves (large)
4   Cherry tomato - halved
1 tablespoon 15mlParsley

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"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.