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 1 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. Recipe By : Rosie Daley from "In the Kitchen with Rosie"
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|Serving Size: 1 Serving (179g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 29 (14%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 60.9mg||19 %|
|Sodium 199.9mg||7 %|
|Potassium 405.1mg||11 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 17.5g|
|Protein 25.8g||37 %|
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Calories per serving: 207
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