Curried Corn and Chicken Salad

Author: Canadian Living

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.

  • Portion size 4 servings


  • 3 cups corn kernels cooked
  • 2 cups cubed cooked chickens
  • 1 cup shredded red cabbage coarsely chopped
  • 1 cup shredded tomato coarsely chopped
  • 1 sweet green pepper chopped
  • 1 carrots diced
  • 1/3 cup chopped red onion
  • 1/2 cup plain yogurt
  • 1/4 cup light mayonnaise
  • 1 teaspoon curry powder
  • 1 teaspoon brown sugar
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


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 facts <b>Per serving:</b> about

  • Protein 37 g
  • Calories 415.0
  • Total fat 15 g
  • Total carbohydrate 37 g
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Curried Corn and Chicken Salad