Curried Chicken Salad (Rosie Daley) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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A little more work than usual for a chicken salad, but it's worth it. Ingredients:
1 1/2 cups cooked chicken breasts, cubed |
1/4 cup frozen peas, thawed |
1/4 cup carrot, scraped & shredded |
1/8 teaspoon celery seed |
1 tablespoon golden raisin |
1 cup red cabbage, shredded |
1/4 cup green apple, chopped |
1/4 cup scallion, chopped |
1/4 cup celery, chopped |
1 cup plain yogurt |
1 tablespoon fat-free mayonnaise |
3 teaspoons curry powder |
3 tablespoons lemon juice |
black pepper, to taste |
1 tablespoon dijon mustard |
2 tablespoons shallots, minced |
4 cabbage leaves, red |
4 cherry tomatoes, halved |
1 tablespoon parsley |
Directions:
1. Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a salad bowl.
2. Put all dressing ingredients in a small bowl and whisk to blend.
3. Pour the dressing over the salad and toss well.
4. Cover and refrigerate for 1 hour.
5. Place a cabbage leaf, curved side down, on each salad plate.
6. Mound salad into the leaves and garnish with the cherry tomatoes and parsley.
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