Try this Curried Chicken Salad - Daley recipe, or contribute your own.Suggest a better description
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"
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (8%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 91
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