From:           Kaye Sykes ,InterNet
  Subject:        RCP: Curried Chicken Salad
 

Hi all,

Someone gave me In the Kitchen with Rosie recently.
Looks to be interesting. This was definitely a hit. 
We ate it in pita breads.

Enjoy,
Kaye


                   *  Exported from  MasterCook Mac  *

                          Curried Chicken Salad

Recipe By     : In the Kitchen with Rosie (p34)
Serving Size  : 2    Preparation Time :0:30
Categories    : Main courses, poultry*           One-dish meals*
                Quick dishes*                   Side dishes, vegetables*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          cooked chicken breast halves -- cubed
     1/4  cup           frozen peas -- thawed
     1/4  cup           scraped and shredded carrot
     1/8  teaspoon      celery seed
   1      tablespoon    golden raisins
   1      cup           shredded red cabbage
     1/4  cup           chopped green apple
     1/4  cup           chopped scallions -- (2-3 scallions)
     1/4  cup           scraped and chopped celery
					
                        For the dressing:
   1      cup           plain nonfat yogurt
   1      tablespoon    nonfat mayonnaise
   3      teaspoons     curry powder
   3      tablespoons   freshly squeezed lemon juice
                        freshly ground black pepper to taste
   1      tablespoon    Dijon mustard
   2      tablespoons   minced shallot -- (1 small)
					
                        Garnish:
   4      large         red cabbage leaves
   4                    cherry tomatoes -- halved
   1      tablespoon    chopped fresh parsley

Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, 
apple, scallions, and celery in a salad bowl.

Put all the dressing ingredients 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 cherry tomatoes and parsley.

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NOTES : Dee-licious!
Serves 4 as salad or 2 as meal.