Curried Chicken Salad
Verified by stevemur
|1 1/2 cupschicken breast; cubed|
|1/4 cupfrozen peas; thawed|
|1/8 tspcelery seed|
|1/4 cupcarrot; shredded|
|1 tbspgolden raisins|
|1 cupred cabbage; shredded|
|1/4 cupgreen apple; chopped|
|1/4 cupscallion; chopped (2-3)|
|1/4 cupcelery; chopped|
|1 cupplain non-fat yogurt|
|1 tbspnonfat mayo|
|3 tspcurry powder|
|3 tbspfreshly squeezed lemon juice|
|pepper; to taste|
|1 tbspdijon mustard|
Curried Chicken Salad Preparation
Combine chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a bowl. Put all the dressing ingredients in a small bowl and whisk to blend.
Pour the dressing over the salad and toss well. Cover and refigerate for 1 hour.
Place a cabbage leaf on each salad plate. Mount salad into the leaves and garnish with cherry tomatoes and parsley. Is also good served in a pita pocket.
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