Curried Corn & Chicken Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Corn kernels, cooked
2 cup: Chicken, cooked, cubed
1 cup: Red cabbage, shredded or coarsely chopped tomato
1: Sweet green pepper, chopped
1: Carrot, diced
1/3 cup: Red onion, chopped
DRESSING
1/2 cup: Plain yogurt,
1/4 cup: Light mayonnaise,
1 tsp: Curry powder,
1 tsp: Brown sugar,
1 tsp: Cider vinegar,
1/2 tsp: Ground cumin,
1/2 tsp: Salt,
1/2 tsp: Pepper,
Directions:
In 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.]
Serve in red cabbage leaf or spooned into a tomato thats been
quartered almost to the base and separated.
Per Serving: about 415 calories, 37 g protein, 15 g fat, 37 g
carbohydrate High source fibre, good source iron.
Source: Canadian Living magazine, Sep 94 Presented in article
"Straight From The Cob" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
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.]
Serve in red cabbage leaf or spooned into a tomato thats been
quartered almost to the base and separated.
Per Serving: about 415 calories, 37 g protein, 15 g fat, 37 g
carbohydrate High source fibre, good source iron.
Source: Canadian Living magazine, Sep 94 Presented in article
"Straight From The Cob" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp