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Curried Chicken Salad - Daley

Curried Chicken Salad - Daley comes together with Peas, Carrot, Celery Seed, Golden Raisins, and Red Cabbage. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1 1/2 cup
• 1/4 cup
• 1/4 cup
• 1/8 tsp
• 1 tbsp
• 1 cup
• 1/4 cup
• 1/4 cup
• 1/2 cup
• 1 cup
• 1 tbsp
• 3 tsp
• 3 tbsp
• 1 tbsp
• 2 tbsp
• 4
• 4
• 1 tbsp

Method (preview)

1. 1

   Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a salad bowl.

2. 2

   Put the nonfat yogurt, mayonaise, curry powder, lemon juice, black pepper, dijon mustard, and minced shallot in a small bowl and whisk to blend.

3. 3

   Pour the dressing over the salad and toss well. Cover and refrigerate for 1 hour.

4. 4

   Place a cabbage leaf, curved side down, on each salad plate. Mound salad into the leaves and garnish with the cherry tomatos and parsley.

5. 5

   Recipe By: Rosie Daley from "In the Kitchen with Rosie"