Curried chicken and vegetable salad mintz

 
                 Curried Chicken And Vegetable Salad Mintz
 
 Recipe By     : Gourmet September 1996
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans & Peas                     Chicken
                 Gourmet Magazine                 Salads & Salad Dressings
                 To Post                          Pork & Ham
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  pound         small red potatoes
    1      pound         carrots -- cut into
                         -- 1/4-inch-thick slices
      1/2  pound         green beans -- trimmed and halved
                         -- crosswise
    1      large         onion -- sliced thin
    2      teaspoons     curry powder -- or to taste
    1      tablespoon    vegetable oil
    2                    plum tomatoes -- each cut into 6
                         -- wedges
      1/2  cup           mayonnaise
      2/3  cup           plain yogurt
    1      whole         boneless skinless chicken breast -- cooked and cut into
                         -- 1/2-inch cubes
    3      ounces        cooked smoked pork loin -- or ham cut into
                         -- matchsticks
 
 In a 4-quart saucepan bring 3 quarts salted water to a boil for vegetables.  Cu
 t potatoes into 1/4-inch-thick slices and boil until just tender, about 3 minut
 es.  Transfer potatoes with a small strainer or slotted spoon to a bowl of ice 
 and cold water to stop cooking.  Cool potatoes and transfer with strainer or sl
 otted spoon to a large serving bowl.  Boil and cool carrots and green beans sep
 arately in same manner and add to potatoes.
 
 In a large skillet cook onion and curry powder in oil over moderately high heat
 , stirring, until onion is softened and add tomatoes.  Cook mixture, stirring o
 ccasionally, 1 minute and add to vegetables.  Cool mixture.
 
 In a small bowl whisk together mayonnaise and yogurt and stir into cool vegetab
 le mixture with chicken, pork or ham, and salt and pepper to taste.  Salad may 
 be made 4 hours ahead and chilled, covered.
 
 Serves 4 to 6
 
 Catherine Mintz Philadelphia, Pennsylvania
 
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