Curried Corn And Chicken Salad

Recipe Ingredients

3 cups	187g / 6.6oz	Corn kernels - cooked
2 cups	125g / 4.4oz	Chicken - cooked, cubed
1 cup	237ml	Red cabbage - shredded
		Tomato - coarsely chopped
1		Sweet green pepper - chopped
1		Carrot - diced
1/3 cup	20g / 0.7oz	Red onion - chopped
		Dressing
1/2 cup	118ml	Plain yogurt
1/4 cup	59ml	Light mayonnaise
1 teaspoon	5ml	Curry powder
1 teaspoon	5ml	Brown sugar
1 teaspoon	5ml	Cider vinegar
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper

Recipe Instructions

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.

Source:
Canadian Living magazine

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