Tested till perfect Curried Corn and Chicken Salad

Curried Corn and Chicken Salad

Subtle overtones of curry in a creamy dressing turn leftovers into a special meal. This salad is lovely served in a red cabbage leaf or spooned into a tomato that's been quartered almost to the base and separated.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 3 cups 3cupscorn kernels, cooked
  • 2 cups 2cupscubed cooked chickenchickens
  • 1 cup 1cupshredded red cabbage or tomato, coarsely chopped
  • 1 1sweet green peppersweet green peppers, chopped
  • 1 1carrotcarrots, diced
  • 1/3 cup 1/3cupchopped red onion


  • 1/2 cup 1/2cupplain yogurt
  • 1/4 cup 1/4cuplight mayonnaise
  • 1 tsp 1tspcurry powder
  • 1 tsp 1tspbrown sugar
  • 1 tsp 1tspcider vinegar
  • 1/2 tsp 1/2tspground cumin
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
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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.)

Nutritional Information Per serving: about

cal 415 pro 37g total fat 15g carb 37g
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