Curried Corn and Chicken Salad
- Ready In:
- 15mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 3 cups corn kernels, cooked
- 2 cups cubed cooked chicken
- 1 cup shredded red cabbage or 1 cup coarsly chopped tomato
- 1 sweet green pepper, chopped
- 1 carrot, diced
- 1⁄3 cup chopped red onion
-
Dressing
- 1⁄2 cup plain yogurt
- 1⁄4 cup light mayonnaise
- 1 teaspoon curry powder
- 1 teaspoon brown sugar
- 1 teaspoon cider vinegar
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- In a 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.
- Note: I just sampled what I made last night (using cabbage) and find it to be very good yet today.
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RECIPE SUBMITTED BY
Our picture was taken at Bryce Canyon NP when we celebrated our 47th anniversary. (It has now been 54 years!!)
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<br>Of course, I love to cook and bake. Desserts seem to be my specialty, however my husband & I like Mexican, Southwest, Greek, and Italian cuisine alot. Healthy food(soy milk, tofu etc.), alot of raw vegetables and made from scratch comprise much of our diet. I have always had problems cooking fish, tho we do like to eat fish. We are both retired.
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<br>I love Labrador Retreivers and have owned, trained and shown several very nice ones!
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<br>My husband and I are both natives of Colorado, however somehow we ended up living in St. George Utah, in the South west corner, near Zion, Bryce, & Grand Canyon National Parks, which we enjoy alot. Before the price of gasoline took a jump, I volunteered at Zion NP.
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<br>We celebrated our 53th wedding anniversary in the summer of 2008.