Recipe - Curried Chicken Salad - Daley

1 One half cup Chicken breast halves
without skin cooked and
One fourth cup Peas
One fourth cup Carrot; julienned
1/8 teaspoon Celery seed
1 tablespoon Golden raisins
1 cup Red cabbage; shredded
One fourth cup Green apples; chopped
One fourth cup Scallion; chopped
One half cup Celery; peeled and cut or sliced up
1 cup Nonfat yogurt
1 tablespoon Nonfat mayonnaise
3 teaspoon Curry powder
3 tablespoon Lemon juice
Black pepper; to taste
1 tablespoon Dijon mustard
2 tablespoon Shallot; minced
4 lg Red cabbage leaves
4 Tomato; halved
1 tablespoon Parsley

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 MMRecipes Digest V4 #091 by "Jenny S. Johanssen"
johanssen@matnet.com on Apr 02, 1997