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Curried Corn and Chicken Salad

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 c Corn kernels, cooked

    2. 2 c Chicken, cooked, cubed

    3. 1 c Red cabbage, shredded

    4. -or coarsely chopped tomato 1 Sweet green pepper, chopped

    5. 1 Carrot, diced

    6. 1/3 c Red onion, chopped

    7. --DRESSING-- 1/2 c Plain yogurt

    8. 1/4 c Light mayonnaise

    9. 1 ts Curry powder

    10. 1 ts Brown sugar

    11. 1 ts Cider vinegar

    12. 1/2 ts Ground cumin

    13. 1/2 ts Salt

    14. 1/2 ts Pepper

    Instructions Jump to Ingredients ↑

    1. 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 that's 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

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