Curried chicken salad

 
                           Curried Chicken Salad
 
 Recipe By     : In the Kitchen with Rosie (p34)
 Serving Size  : 2    Preparation Time :0:30
 Categories    : Main courses, poultry*           One-dish meals*
                 Quick dishes*                   Side dishes, vegetables*
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          cooked chicken breast halves -- cubed
      1/4  cup           frozen peas -- thawed
      1/4  cup           scraped and shredded carrot
      1/8  teaspoon      celery seed
    1      tablespoon    golden raisins
    1      cup           shredded red cabbage
      1/4  cup           chopped green apple
      1/4  cup           chopped scallions -- (2-3 scallions)
      1/4  cup           scraped and chopped celery
 
                         For the dressing:
    1      cup           plain nonfat yogurt
    1      tablespoon    nonfat mayonnaise
    3      teaspoons     curry powder
    3      tablespoons   freshly squeezed lemon juice
                         freshly ground black pepper to taste
    1      tablespoon    Dijon mustard
    2      tablespoons   minced shallot -- (1 small)
 
                         Garnish:
    4      large         red cabbage leaves
    4                    cherry tomatoes -- halved
    1      tablespoon    chopped fresh parsley
 
 Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, 
 apple, scallions, and celery in a salad bowl.
 
 Put all the dressing ingredients in a small bowl and whisk to blend.
 
 Pour the dressing over the salad and toss well. Cover and refrigerate
 for 1 hour.
 
 Place a cabbage leaf, curved side down, on each salad plate. Mound salad into 
 the leaves and garnish with cherry tomatoes and parsley.
 
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 NOTES : Dee-licious!
 Serves 4 as salad or 2 as meal.