Curried Chicken Salad - Daley
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INGREDIENTS
- 1/4 c Scallion; chopped
- 3 tb Lemon juice
- 1 c Red cabbage; shredded
- 3 ts Curry powder
- 1 tb Dijon mustard
- 1/4 c Peas
- 1 tb Golden raisins
- 1/4 c Carrot; julienned
- 1 c Nonfat yogurt
- Black pepper; to taste
- 1/8 ts Celery seed
- 1 tb Nonfat mayonnaise
- 1 1/2 c Chicken breast halves
- 2 tb Shallot; minced
- 4 Tomato; halved
- 4 lg Red cabbage leaves
- 1/4 c Green apples; chopped
- 1/2 c Celery; peeled and sliced
- 1 tb Parsley
INSTRUCTIONS
Recipe by: Rosie Daley from "In the Kitchen with Rosie" Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a salad bowl. Put the nonfat yogurt, mayonaise, 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 hour. Place a cabbage leaf, curved side down, on each salad plate. Mound salad into the leaves and garnish with the cherry tomatos and parsley. Posted to MM-Recipes Digest V4 #091 by "Jenny S. Johanssen"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (109g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 91 | ||
| Calories from Fat: 7 (8%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.8g | 1 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 1.4mg | 0 % | |
| Sodium 148.1mg | 5 % | |
| Potassium 225.9mg | 6 % | |
| Total Carbohydrate 18.3g | 5 % | |
| Dietary Fiber 0.7g | 3 % | |
| Sugars, other 17.5g | ||
| Protein 4.1g | 6 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 91
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