Curried Chicken Salad - Daley Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Chicken breast halves,
Without skin, cooked and
Cubed,
1/4 cup: Peas,
1/4 cup: Carrot, julienned
1/8 tsp: Celery seed,
1 tbsp: Golden raisins,
1 cup: Red cabbage, shredded
1/4 cup: Green apples, chopped
1/4 cup: Scallion, chopped
1/2 cup: Celery, peeled and sliced
1 cup: Nonfat yogurt,
1 tbsp: Nonfat mayonnaise,
3 tsp: Curry powder,
3 tbsp: Lemon juice,
Black pepper, to taste
1 tbsp: Dijon mustard,
2 tbsp: Shallot, minced
4 large: Red cabbage leaves,
4: Cherry tomato, halved
1 tbsp: Parsley,
Directions:
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 1 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.
Recipe By : Rosie Daley from "In the Kitchen with Rosie"
Source from luhu.jp
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 1 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.
Recipe By : Rosie Daley from "In the Kitchen with Rosie"
Source from luhu.jp