Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Chicken breast halves
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
Combine the chicken, peas, carrot, celery seed,
raisins, shredded cabbage, apple, scallions, and
celery in a salad bowl.
Put the nonfat yogurt, mayonaise, curry powder, lemon
juice, black pepper, dijon mustard, and minced shallot
in a small bowl and whisk to blend.
Pour the dressing over the salad and toss well. Cover
and refrigerate for 1
hour.
Place a cabbage leaf, curved side down, on each salad
plate. Mound salad into the leaves and garnish with
the cherry tomatos and parsley.
Recipe By : Rosie Daley from "In the Kitchen with
Rosie"
