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Curried Chicken Salad - Daley

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      Title: CURRIED CHICKEN SALAD - DALEY
 Categories: Salads, Vegetables, Low-fat/low
      Yield: 4 Servings
 
  1 1/2 c  Chicken breast halves
           Without skin -- cooked and
           Cubed
    1/4 c  Peas
    1/4 c  Carrot -- julienned
    1/8 ts Celery seed
      1 tb Golden raisins
      1 c  Red cabbage -- shredded
    1/4 c  Green apples -- chopped
    1/4 c  Scallion -- chopped
    1/2 c  Celery -- peeled and sliced
      1 c  Nonfat yogurt
      1 tb Nonfat mayonnaise
      3 ts Curry powder
      3 tb Lemon juice
           Black pepper -- to taste
      1 tb Dijon mustard
      2 tb Shallot -- minced
      4 lg Red cabbage leaves
      4    Cherry tomato -- halved
      1 tb Parsley
 
  Combine the chicken, peas, carrot, celery seed, raisins, shredded
  cabbage, apple, scallions, and celery in a salad bowl.
  
  Put the nonfat yogurt, mayonaise, curry powder, lemon juice, black
  pepper, dijon mustard, and minced shallot 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 the cherry tomatos and parsley.
  
  Recipe By     : Rosie Daley from "In the Kitchen with Rosie"
 
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