Try this Curried Corn and Chicken Salad recipe, or contribute your own.
Suggest a better descriptionIn large bowl, combine corn, chicken, cabbage, green pepper, carrot and onion. Dressing; Whisk together yogurt, mayonnaise, curry powder, sugar, vinegar, cumin, salt and pepper; toss with salad. [Salad can be covered and refrigerated for up to 4 hours.] Serve in red cabbage leaf or spooned into a tomato thats been quartered almost to the base and separated. Per Serving: about 415 calories, 37 g protein, 15 g fat, 37 g carbohydrate High source fibre, good source iron. Source: Canadian Living magazine, Sep 94 Presented in article "Straight From The Cob" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 79 | ||
Calories from Fat: 48 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 6.2mg | 2 % | |
Sodium 133.7mg | 5 % | |
Potassium 91.4mg | 2 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 6.4g | ||
Protein 1.3g | 2 % | |
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. |
Calories per serving: 79
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