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.
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