This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Curried Corn and Chicken Salad

x

3 c Corn kernels, cooked
2 c Chicken, cooked, cubed
1 c Red cabbage, shredded
-or coarsely chopped tomato 1 Sweet green pepper, chopped
1 Carrot, diced
1/3 c Red onion, chopped

DRESSING:

1/2 c Plain yogurt
1/4 c Light mayonnaise
1 ts Curry powder
1 ts Brown sugar
1 ts Cider vinegar
1/2 ts Ground cumin
1/2 ts Salt
1/2 ts 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.] 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

Relevant Articles

Menu