Curried Chicken Salad – Daley
Description
This Indian salad features Chicken breast halves. It delivers hearty, protein-packed satisfaction. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Without skin -- cooked and Cubed 1/4 c Peas 1/4 c Carrot -- julienned 1/8 ts Celery seed 1 tb Golden raisins 1 c Red cabbage -- shredded 1/4 c Green apples -- chopped 1/4 c Scallion -- chopped 1/2 c Celery -- peeled and sliced 1 c Nonfat yogurt 1 tb Nonfat mayonnaise 3 ts Curry powder 3 tb Lemon juice Black pepper -- to taste 1 tb Dijon mustard 2 tb Shallot -- minced 4 lg Red cabbage leaves 4 Cherry tomato -- halved 1 tb Parsley
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Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a salad bowl.
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Put the nonfat yogurt, mayonaise, curry powder, lemon juice, black pepper, dijon mustard, and minced shallot in a small bowl and
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whisk to
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blend .
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Pour the dressing over the salad and toss well.
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Cover and refrigerate for 1 hour.
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Place a cabbage leaf, curved side down, on each salad plate.
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Mound salad into the leaves and garnish with the cherry tomatos and parsley
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 148.5kcal
- % Daily Value *
- Total Fat 3.2g5%
- Saturated Fat 0.9g5%
- Cholesterol 76.5mg26%
- Sodium 66.6mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 27.9g56%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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