Curried Chicken Salad (Rosie Daley)

Submitted by lazyme

"A little more work than usual for a chicken salad, but it's worth it."

 

• Ready In: 1hr 30mins
• Ingredients: 19
• Serves: 4

ingredients

• 1 1⁄2 cups cooked chicken breasts, cubed
• 1⁄4 cup frozen peas, thawed
• 1⁄4 cup carrot, scraped & shredded
• 1⁄8 teaspoon celery seed
• 1 tablespoon golden raisin
• 1 cup red cabbage, shredded
• 1⁄4 cup green apple, chopped
• 1⁄4 cup scallion, chopped
• 1⁄4 cup celery, chopped

• Dressing

• 1 cup plain yogurt
• 1 tablespoon fat-free mayonnaise
• 3 teaspoons curry powder
• 3 tablespoons lemon juice
• black pepper, to taste
• 1 tablespoon Dijon mustard
• 2 tablespoons shallots, minced

• To serve

• 4 cabbage leaves, red
• 4 cherry tomatoes, halved
• 1 tablespoon parsley

directions

1. Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a salad bowl.
2. Put all dressing ingredients in a small bowl and whisk to blend.
3. Pour the dressing over the salad and toss well.
4. Cover and refrigerate for 1 hour.
5. Place a cabbage leaf, curved side down, on each salad plate.
6. Mound salad into the leaves and garnish with the cherry tomatoes and parsley.

Reviews

[Amy H.]

This has been fast and easy GO TO salad since 1994! I remember someone made it for me after I had my daughter and she turns 25 years old this year and it's still HER favorite! I bring it to picnics or just have it on hand for a veggie filled protein snack.