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Curried Chicken And Vegetable Salad Mintz

Curried Chicken And Vegetable Salad Mintz comes together with Red Potatoes, Carrots Cut Into, Green Beans Trimmed And Halved, Curry Powder, and Vegetable Oil. Keep it handy for the next time you cook it.

Ingredients

• 3/4 lb
• 1 lb
• 1/2 lb
• 2 tsp
• 1 tbsp
• 3 oz

Method (preview)

1. 1

   In a 4-quart saucepan bring 3 quarts salted water to a boil for vegetables.

2. 2

   Cu t potatoes into 1/4-inch-thick slices and boil until just tender, about 3 minut es.

3. 3

   Transfer potatoes with a small strainer or slotted spoon to a bowl of ice and cold water to stop cooking.

4. 4

   Cool potatoes and transfer with strainer or sl otted spoon to a large serving bowl.

5. 5

   Boil and cool carrots and green beans sep arately in same manner and add to potatoes.

6. 6

   In a large skillet cook onion and curry powder in oil over moderately high heat, stirring, until onion is softened and add tomatoes.

7. 7

   Cook mixture, stirring o ccasionally, 1 minute and add to vegetables.

8. 8

   Cool mixture.

9. 9

   In a small bowl whisk together mayonnaise and yogurt and stir into cool vegetab le mixture with chicken, pork or ham, and salt and pepper to taste.

10. 10

    Salad may be made 4 hours ahead and chilled, covered.