Curried Corn and Chicken Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 415 |
| pro | 37 g |
| total fat | 15 g |
| carb | 37 g |
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.
Ingredients
- 3 cups corn kernels, cooked
- 2 cups cubed cooked chickens
- 1 cup shredded red cabbage or tomato, coarsely chopped
- 1 sweet green pepper, chopped
- 1 carrot, diced
- 1/3 cup chopped red onion
- Dressing:
- 1/2 cup plain yogurt
- 1/4 cup light mayonnaise
- 1 tsp curry powder
- 1 tsp brown sugar
- 1 tsp cider vinegar
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
Preparation
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.)
Source : © CanadianLiving.com
- Keywords : Salad; Corn; Chicken; Cabbage; Green pepper;
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