Curried Corn and Chicken Salad
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
Ingredients
- 3cup corn kernels, cooked
- 2cup chicken, cooked, cubed
- 1cup red cabbage, shredded
- 1carrot, diced
- 1/3cup red onion, chopped
- 1/4cup light mayonnaise
- 1tsp curry powder
- 1tsp brown sugar
Directions
- 1
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 Ca
- 2
Whisk together yogurt, mayonnaise, curry powder, sugar, vinegar, cumin, salt and pepper
- 3
toss with salad
- 4
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
- 5
Per Serving: about 415 calories, 37 g protein, 15 g fat, 37 g carbohydrate High source fibre, good source iron
- 6
Source: Canadian Living magazine, Sep 94 Presented in article "Straight From The Cob" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Me